• Culinary science and hospitality research
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• v.22 no.4
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• pp.156-169
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• 2016

The purpose of this study is to verify relationships among attributes of ramen package design, ramen image, and chinese customer's choice of ramen. We chose, as a sample, ramen 'sour ramen', 'squid jjambbong', 'tasty ramen', 'noodle beef soup', and 'seasame ramen'. The findings and implications can be summarized as follows. first, while chinese customers chose 'sour ramen' as the most favorable ramen, followed by 'tasty ramen', 'squid jjangbbong', 'noodle beef soup', and 'seasame ramen', for ramen image they most highly evaluated 'sour ramen' followed by 'squid jjangbbong', 'tasty ramen', 'seasame ramen', and 'noodle beef soup'. Second, there is a significant difference in popularity and reliability of quality, but no significant difference in attractiveness and healthiness among most attributes of ramen package design. Third, compared to 'seasame ramen', the popularity and reliability of quality for 'sour ramen', reliability of quality for 'squid jjangbbong', reliabilty of quality, and healthiness for 'tasty ramen' had positive effect on choice, while attractiveness for 'noodle beef soup' had a negative effect on their choice.

• Vending industry
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• v.3 no.1 s.9
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• pp.61-63
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• 2004

자판기에서 라면이 끓여져 나온다면? 소비자들의 반응은 크게 두 가지로 축약된다. 라면이 자동으로 끓여지는 시스템에 신기해하거나, 김이 모락모락 나는 라면에 군침이 절로 들거나 할 것이다. 이같은 반응은 지난 10월 16일부터 19일까지 개최되었던 Vending Korea 2003을 통해 입증되었다. 당시 끓인 라면 자판기 부스 앞으로는 많은 참관객들의 발길로 북적였다. 참관객들은 이 이색자판기에 제공되는 라면을 시식하려 긴 줄을 서는 것을 마다라지 않았고, 사업적으로 높은 관심을 보이는 사람이 많았다. 이같은 반응이라면 시장에서도 뜨는 것은 시간문제 일듯 보였다. 일단 많은 관심을 끄는데 성공한 이 아이템은 식품 자판기 분야의 새로운 인기제품으로 급부상을 노리고 있다. 뉴 트랜드 상품으로 끓인 자판기가 시장까지 후끈 달구어 낼 수 있는지 그 가능성을 집중 진단했다.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.14-18
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• 1993

$95^{\circ}C$에서 열처리한 밀가루(Kansas hard white winter wheat flour)로 제조된 라면은 그 제조시 약 38%의 물 흡수율을 보여주었는데 이는 열처리를 안 한 control 밀가루에 비하여 약 4~5% 증가함을 보여주었다. $95^{\circ}C$에서 열처리한 밀가루는 글루텐이 열에 의해 응고되어 대부분 손상되었으며 $\alpha$-amylase의 양이 거의 없는 것으로 나타났다. 한편 라면의 가열 전후를 볼 때, 육안으로 본 라면의 색은 상당히 좋아졌는데, 이는 polyphenol oxidase의 불활성화로 인한 것이며, 조리시간도 많이 단축되었다. 조리 후의 라면의 증가된 무게는 control에 비하여 감소하였고, 조리에 의한 손실은 증가하였는데 이는 열에 의해 글루텐 단백질이 응고되거나 손상을 입어 라면 조직의 텍스쳐가 약해졌기 때문이다. 그러므로 열처리를 한 밀가루로부터 라면을 제조시는, 손상되지 않은 천연의 글루텐(vital gluten)을 첨가하면 국수의 글루텐 단백질과 전분의 결합력을 증가시켜 라면조직을 향상시킬 것으로 보여진다.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.204-214
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• 2013

The purpose of this study is to identify instant noodle intake and consumption patterns of adults in metropolitan areas of Korea. There was a total of 702 subjects, 18 years of age and above, and data from the self-administrated questionnaires were collected and analyzed using comparative statistical analysis, including frequency, chi-square, t-test, and one-way ANOVA. According to the results, preference level for instant noodles among the adults was indicated to be $4.84{\pm}1.32$ and 54% of subjects either "liked" or "more than liked" noodles. People in 20s liked them the most. Noodles in envelope type package with soup are highly preferred. The most common reason why they chose to eat instant noodles was "convenience." At the same time, people avoid them because of their bad nutrition and calories. Half of the subjects consume instant noodles at least once a week mainly for lunch and dinner as a substitute for their meal. In the case of eating-together-with-family was the largest. 72.4% of subjects consumed entire soup additive content and 20.6% of them eat almost without soup because of being full and worrying that it might be harmful to health. Significant difference was shown in the preference level and intake patterns depending on respondents' general characteristics. Limitations and future research directions are also discussed.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.81-86
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• 1988

Consumption pattern of Ramyon (fried instant noodle) by elementary school pupils at age of 10∼13 years in Kangwon-do area was surveyed by questionaire. About 64% among 675 pupils consumed Ramyon more than once or twice per week. On the whole, common Ramyon was frequently consumed as a kind of substitutes for normal meal at home because of its convenience. The advertisement had strong effect on the selection of Ramyon. Especially, gummy texture of noodle and hot taste of soup are playing as a vital role in choosing Ramyon. At present, no significant differences in consumption pattern between sex were observed in most cases.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.209-214
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• 2006

Initially germinated whole soy flour was investigated for its additional effects on isoflavone contents and some physical properties of Ramyon. The soybeans were germinated at $20^{\circ}C$ for 24 hr. The properties measured were weight, volume, turbidity, color and texture of Ramyon. Addition of the soy flour up to 16% showed a significant increase in isoflavone contents of Ramyon, compared with those corresponding values of mixed wheat-soy flour before Ramyon preparation. The weight and volume of Ramyon and turbidity of boiled water after cooking were markedly increased and the hardness of cooked Ramyon was decreased as the addition ratio of the soy flour goes up. Sensory test showed that savory flavor and yellowish brown of cooked Ramyon were also increased by soy flour addition.

• Food Industry
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• s.21
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• pp.59-62
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• 1974

라면-. 맛있고 값싸고 조리가 간편해서 라면은 스피드시대, 인스탄트시대에 가장 사랑받는 식품으로 각광을 받고 있다. 한국영양학회에서 조사보고한 바에 따르면 우리나라 사람은 하루 단백질 80g, 지방 40g을 섭취해야하는 데도 실제 섭취하고 있는 영양은 단백질 66g, 지방 17g으로 태부족-. 그러나 라면 1개로 필요영양의 50$\%$이상을 총족할 수 있다는 것. 뿐만 아니라 라면에는 칼슘$\cdot$라이신 등이 풍부하게 함유돼 어린이 성장촉진제 노릇까지 한다고.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.91-97
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• 1989

Consumption pattern of Ramyon (fried instant noodle) by middle school students at age of 13 ∼15 years in Kangwon-do area was surveyed by questionaire. About 67% among 866 students consumed Ramyon more than once per week. On the whole, common Ramyon was frequently consumed as a kind of substitues for supper sand between meals at home because of its convenience. The advertisement had strong effect on the selection of ramtron. Consumers considered that taste of soup is important quality factor of Ramyon In terms of the texture of cooked noodle, the most desirable was chewy and hard texture. The most undesirable was swollen and mushy texture. The most desriable and undesirable taste of soup was respectively spicy and greasy taste. At present, no significant difference in consumption pattern betsween sex were observed in most cases.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.395-404
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• 1989

The consumption pattern of Ramyon(a deep-fried instant noodle) in Seoul area was surveyed in 1988. Of 2,432 consumers, 801 consumers were considered to be non-eating. Based on Ramyon eating consumers, most frequent consumption of Ramyon was 1-2 times per week. The frequency of consumption decreased in the order of middle school student, high school student, university student, office worker and housewife. Most consumers eat Ramyon because of convenience for meal substitution. Consumers considered that the taste of soup was more important than the texture of noodle. The most desirable texture and taste of soup were chewy and spicy, respectively. The consumption pattern of Ramyon between sex and among occupation groups were different. However, no significant differences were observed between sex and among occupation groups as far as quality factors were considered.

• Journal of Nutrition and Health
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• v.49 no.4
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• pp.247-257
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• 2016

Purpose: The aim of this study was to investigate the relationship between instant noodle intake and metabolic factors in Korean adults. Methods: Study subjects were 5,894 (male 2,293, female 3,601) aged 19~64 years who participated in the 2013~2014 KNHANES. Information on frequency and consumption of instant noodles was obtained by the food frequency questionnaires method in KNHANES (Korean National Health and Nutrition Examination Survey), and subjects were classified according to age, sex, and instant noodle consumption (INC). Results: The frequency and consumption of instant noodles was 1.2 times/week and 1.2 servings in subjects. High INC group (${\geq}1$ serving/week) was significantly younger in age compared with the low INC group (< 1 serving/week). However, the high INC group had significantly higher waist circumference, metabolic factors (triglyceride, cholesterol, and HDL-cholesterol), and dietary intake (energy intake, fat, and sodium density) compared with the low INC group. Hyperglycemia showed association with higher risk of highest quartile of INC after adjustments for multiple confounding factors, including age, gender, household income, education, smoking, and alcohol compared with the lowest quartile (OR: 1.4, 95% CI: 1.1-1.8). In female, abdominal obesity showed association with higher risk of highest quartile of INC after adjustments for multiple confounding factors compared with the lowest quartile (OR: 1.6, 95% CI: 1.2-2.2). Conclusion: Consumption of instant noodles was associated with increased prevalence of abdominal obesity and hyperglycemia in women. These findings suggest an association of instant noodle consumption status with metabolic risk.