• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.1
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• pp.21-28
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• 2002

Noodle texture parameters of Korean style wet and dry noodles and relationships between noodle quality and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, using Korean winter wheat cultivars and lines. No significant difference for chewiness was found between cultivars over locations. Noodles made from flours from 1997 showed significantly higher chewiness than those from 1998. Chewiness of cooked noodles showed positively significant correlations with protein content and SDS sedimentation volume and negatively significant correlations with starch peak viscosity and flour swelling volume. Korean winter wheat cultivars, except for Gobunmil, Keumkangmil Tapdongmil, Suwon 265 and Suwon 280, showed chewiness of cooked noodles similar to commercial flours used for noodle making in Korea and Japan.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.545-555
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• 2014

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.151-164
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• 1994

This research was conducted to survey kinds and frequencies of side dishes served in commercial Korean style restaurant in some part of Korea. The results were summerized as follows: 1. The average number of side dishes in Tang(Korean soup) was 3.3 that is Bae-chu Kimchi. Si-Kum-chi namul, Moeng-ran jeot and O-jing-o jeot in ordering frequencies. 2. In Chigae(stew) and Pi-bim bab(mixed rice including Sot bab) the average number of side dishes was about 4 Jungol and that of Jim was from 3 to 5 and the kinds of side dishes were variety of menu items. 3. Meons (noodles) were served with 1 or 2 kinds of side dishes those based of Bae-chu Kimchi and added 1 Kind of side dish. 4. Han-jeong-sik (Korean style full course meny) was served with 16 kinds of side dishes averge it was consisted of Bab(steamed rice) side dishes such as U-gu-zi guk(vegetable soup) Deun-jang chigae (fermented soy stew) Hong-o jim (fish stew) Go-sa-ri namul Pulgogi Ho-bak jeon, Beon-sut bokum Yuk hoi Bae-chu kimchi Mung-ran jeot Sae-u tuikim and Gam-ja tuikim in ordering frequences.

• Journal of the Korean Home Economics Association
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• v.24 no.2
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• pp.63-73
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• 1986

The purpose of this study was to investigate foreigners' preferences in Korean foods as served in Korean restaurants. A questionnaire was constructed for this study and sent to foreigners residing in the Seoul area. The study showed that when they have a chance to choose a restaurant for eating out, the decision to choose a Korean-Style restaurant is made on the basis of the special flavor of Korean food as well as the desire to experience Korean traditional food culture. Korean style barbecue, mixed vegetables, and dumplings are preferred by most foreigners. Beef rib stew and pibimbab were also selected frequently. Muk, maeuntang, rice cakes, cold noodles and sea weeds were not preferred.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.75-84
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• 1998

The purpose of this study was to classify the type of the convenience food and examine the consumption behavior of convenience food of wives according to socio-economic and demographic variables and psychological variables. The survey was conducted using interview during October 1 and October 30, 1996. The data used in this study included 186 women with husband present living in Pusan. Statistical analyses were conducted using frequencies, percentiles, mean, oneway ANOVA, Duncan test and factor analysis. The major findings were as follows: 1. The convenience food was classified as 5 types : Korean style side dishes, soy-bean paste, delivery food and cleaned vegitables, noodles and side dishes for a lunch-box, canned and retort foods. 2. Wife's age, income, number of family members, education, tenure, level of employment status, attitude toward convenience food, family goal orientation and job goal orientation were sinificantly related to the convenience food consumption behavior of housewives.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.150-153
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• 2013

The objective of this research was to compare the antioxidant activities of meat broths served with oriental noodles. For this purpose, we estimated DPPH, ABTS radical scavenging, and SOD-like activities as well as reducing power of meat broth of oriental noodles such as Korean, Chinese and Japanese style. DPPH radical scavenging activities of Korean, Chinese and Japanese meat broth at the concentration of 2 $mg/m{\ell}$ were 2.78%, 25.37%, and 40.74%, respectively. The Korean and Chinese meat broths exhibited little hydroxyl radical scavenging activities, whereas Japanese broth showed 59.06% hydroxyl radical scavenging activity at the concentration of 0.5 $mg/m{\ell}$. The peroxy radical scavenging activities ($IC_{50}$) of Korean, Chinese and Japanese meat broth were 0.121 $mg/m{\ell}$, 0.222 $mg/m{\ell}$, and 0.013 $mg/m{\ell}$, respectively. The Korean and Japanese meat broth exhibited higher ABTS radical scavenging activity than that of Chinese.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.144-156
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• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1086-1091
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• 2012

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.311-319
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• 2000

This study was to investigate eating behaviors and food preferences of the worker at transportation business in Daegu areas by work site. The survey was performed by questionnaires from July 13 to August 25, 1999 against 353 of males. As a general factor, the subjects of survey were male drivers in their forties to fifties. Their education level was middle school (46.5%) and high school (47.3%) diploma. The subjects were composed of 44.2% of city workers and 55.5% of suburban workers. This study showed that the city workers eat three meals per day with high percentage (92.9%) and a large number of suburban workers (21.3%) eat two meals only. Most of the subjects 782.% responded that their diet life were irregular due to the property of their job. The food preferences of most of workers (94.9%) were Korean food rather than any other foods. Frequency of eating-out was much higher in city drivers than in suburban drivers. They considered taste of food firstly and the prices of food secondly, but the nutritional value of food was considered with a very low percentage (14.7%). Their favorite menu turned out to be the Korean style one-dish food, of those one-dish Koran food, they preferred rice or soup to the noodles. These results suggest that he nutritional education against the workers at transportation business is needed to set the proper menu considering the characteristics of the preference each group of workers.