• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.616-623
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• 2016

This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.19-28
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• 2013

This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09~33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For Hunter's color values of noodles, L (lightness) and b (yellowness) values decreased with increasing concentration of flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at $5^{\circ}C$. From the sensory evaluation of 20's, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40's sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1043-1050
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• 2000

The nutritional value of commercial instant noodles produced in summer and winter seasons were investigated. Only the noodle itself was used for the analysis. The content of carbohydrate was calculated by difference. The calorie was estimated by using a conversion factor of 4.32 for protein, 9.21 for fat and 4.20 for carbohydrate. Bag-type instant noodles had higher moisture, but lower content of fat and calorie compared with bowl-type products. No seasonal variations on composition and calorie were found. The calorie was negatively correlated with moisture or carbohydrate content, and positively correlated with fat content. The calorie estimated from linear regression equation of calorie vs. moisture was similar to the value calculated using a conversion factor, which implies that the calorie of the instant noodle can be simply estimated from the moisture content. The intakes of calorie from fat accounted for 30.8% and 34.1% from bag-type and bowl-type noodles, respectively. The content of ash and fat, and calorie were significantly decreased upon cooking, which were more pronounced in the bowl-type products. At the same moisture contents the loss of calorie for bag-type products was 3.5% and for bowl-type ones was 7.7%.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.83-90
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• 1982

This study was attempted to investigate the effects of adding gelatinized waxy rice flour, wheat flour, and Xanthan Gum to rice flour on the preparation and (quality) of dried noodles. 1) Rice flour demonstrated higher maximum viscosity value as determined by Amylograph than wheat flour. Among the composite flour mixture (Rice Flour 85+Gelatinized Waxy Rice Flour 15 + Xanthan Gum 2%) showed the highest viscosity value and (RF 35+ GWRF 15 + Wheat Flour 50) had the lowest. (RF 35 + GWRF 15 +WF 50) demonstrated gelatinization characteristics which is quite similar to that of wheat flour. 2) Forty and 50% replacement of rice flour and gelatinized waxy rice flour (15%) mixture by wheat flour improved significantly noodle making characteristics and cooking quality of noodles. 3) The addition of 2% XG to (RF 45 + GWRF 15 + WF 40) was effective on noodle making properties and on binding properties of cooked noodles. 4) The cooked noodle made of composite flour (RF 45 + GWRF 15 + WF 40 + XG 2%) received the highest total sensory evaluation score among the testing samples, and it was not significantly different from that of wheat flour.

• The Journal of Korean Medical History
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• v.34 no.2
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• pp.109-116
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• 2021

Uihagipmun was a medical book published by Leecheon during the Ming Dynasty of China in the 16th century and was introduced to Korea during the mid-Joseon Period. This text greatly influenced the establishment of the Donguibogam, an important work in Korean medicine. This study confirms that many medical professionals of the Joseon Dynasty loved the Uihagipmun and that the Uihagipmun was very important during the Joseon Dynasty. Since then, the status of the Uihagipmun in Korean medicine continued to be emphasized by Korean medicine doctors throughout the Japanese colonial era. The translation of the Uihagipmun began in the 1970s as part of the classical Korean medicine translation project under the leadership of the Korean medicine group "Hanbanguiuhoe". However, due to a lack of funds, the translation was delayed and the first edition was published on October 10, 1974. Writings of those who led the translation at that time show that the translation of the Uihagipmun thought that the exact translation of the Uihagipmun in Korean medicine could lead to the scientific and modernization of Korean medicine. Therefore, Gugyeok pyeonjuuihagipmun should not be regarded as a mere translation, but as a medical book of important value in Korean medical history.

• The Journal of Korean Medical History
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• v.32 no.1
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• pp.11-20
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• 2019

Queen Myeongseong was the wife of King Hyeonjong, the 18th king of the Joseon Dynasty, and the mother of King Sukjong. The clinical records of Queen Myeongseong are summarized on the basis of the Seungjeongwon Ilgi (The Daily Records of Royal Secretariat of Joseon Dynasty 承政院日記) and reviewed through Donguibogam. Queen Myeongseong gave birth to one male and three female children in the time of the queen. She took Geumgaedangguihwan (金櫃當歸丸), Dalsaengsan (達生散), Antaeum (安胎飮) during her pregnancy and Gungguitang (芎歸湯) during postnatal care. Since 1669, chest tightness, sleeplessness, arm pain and numbness of arms had been appeared. Ondamtang (溫膽湯) and Dodamtang (導痰湯) were used but they were not effective. However, when her symptoms were regarded as a benign tumor due to cold and wetness, there was a difference in the use of Ohjuksan (五積散). In 1683, when king Sukjong was caught in a smallpox, she took care of him. She exorcised in the middle of winter to pray for her son's recovery, and died of the flu.

• The Journal of Korean Medical History
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• v.32 no.1
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• pp.21-31
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• 2019

This study examines a Song-dynasty book entitled TaeYiKukZieKuaZungMun Kyuk (A Collection of Imperial Medical Service Examination Questions and Answers 太醫局諸科程文格), which is the collection of questions and answers in the state examinations on medicine. This book was compiled by Hah Dae-yim (何大任) who was the vice-principal of the TaeYiKuk (The Imperial Medical Service 太醫局). The book consists of nine chapters. The present study reviewed all the chapters and found a number of significant issues. First, test-takers were required to be highly proficient in the fundamental knowledge of canonic texts of East Asian medicine. Second, pulse diagnosis was emphasized among the four diagnostic methods (四診). Third, herbal medicine formulas are organized according to the fixed structures of Ki Bang (奇方), which contained an odd number of herbs and Wu Bang (偶方), which contained an even numbered herbs), and fixed ratios for mixing various herbs. Fourth, there is a theory for division of therapies in which acupuncture is used for meridian diseases and herbal medicine for organ diseases. Fifth, herbal medicine formulas based on Unki theory (運氣學) are simpler than those of the previous generations. Sixth, the knowledge on the place of origin of herbs was emphasized. Seventh, knowledge of the relationship between herbs was also emphasized. Eighth, Tang (湯) and San (散) were used most frequently as forms of medicine.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.844-857
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• 2018

This study evaluates antioxidant activity and quality characteristics of noodle adding domestic apiose (Apios americana Medikus) powder at the ratios of 0, 5, 10, 15, and 20%. The moisture content increased as more apiose was added while the pH decreased as more apiose was added. On the other hand, water absorption ratio and turbidity increased as more apiose was added. The L value decreased while the a value increased as more apiose was added. In texture, the hardness increased while cohesiveness decreased as more apiose was added. As a result, the overall preferences, the appearance, aroma, taste, and texture were the best when 15% apiose was added. In quantitative descriptive analysis (QDA), it turned out that brown color, bitter taste, delicate flavor, hardness, adhesiveness and chewiness increased as more apiose was added. However, crystallinity, spreadability, flour flavor, springiness decreased as more apiose was added. In principal component analysis (PCA), it was found out that when more than 15% apiose was added to the noodles. Antioxidant activity increased all for total phenolic, flavonoid contents and DPPH radical scavenging activity as more apiose was added. Collectively, it was noted that the preference, antioxidant activity and quality are the best when 15% apiose was added to noodles.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.23 no.2
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• pp.73-78
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• 2023

The dining philosophers problem(DPP) is that five philosophers sit around a round table and eat spaghetti(or noodles) together, where they must have a pair of chopsticks(two) on both sides of them to eat, and if all philosophers have one chopstick on the right, no one can eat because the deadlock occurs. Deadlocks are a problem that frequently occur in parallel systems, and most current operating systems(OS) cannot prevent it. This paper proposes a silver bullet that causes no deadlock in an OS where all processors of 2≤n≤∞ have multiple parallel processing capabilities. The proposed method is a group round-robin method in which ⌊n/2⌋ odd processors form a group and perform simultaneously, and shift right to the next processor when execution ends. The proposed method is to perform two times for even processors, three times for odd processors per one round-robin. If the proposed method is performed n times, even-numbered processors perform n/2 times and odd-numbered processors perform (n-1)/2-times.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.