• 한국식품과학회지
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• 제46권3호
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• pp.269-275
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• 2014

메밀로부터 분리한 메밀단백질(BWP)을 토끼에게 면역하여 생산한 특이항체를 이용하여 가공식품 중 메밀의 검출을 위한 간접경합 효소면역측정법(ciELISA)을 확립하였다. 이때, BWP의 검출범위는 $0.05-100{\mu}g/mL$이었다. 특이항체 교차반응 결과, BWP, 메밀가루, 통메밀에 대한 반응성은 각각 100, 17.9, 11.8%를 나타내었으며 그 외 곡물 14종에 대한 반응성은 거의 나타나지 않아 메밀에 대한 특이성이 매우 높았다. 메밀가루는 $60-90^{\circ}C$에서 반응성이 평균 83.0%를 나타내었으며 $100^{\circ}C$에서는 44.5%로 반응성이 감소하였다. 메밀가루에 대한 spike test에서 메밀 생면, 삶은 면, 묵, 메밀곡물가루에서 평균 분석회수율이 각각 99.1, 98.6, 81.1, 104%로 매우 높게 나타났다. ciELISA에 의하여 22점의 시판시료 중 메밀의 함유량을 조사한 결과, 메밀 함유 표시된 12점에서 평균 분석회수율은 31.6%로 나타났으나 시료 중 메밀의 정성적 검출은 100%로 매우 우수하였다. 본 연구에서 개발한 ciELISA는 가공식품에 함유된 메밀을 검출하는데 매우 효과적으로 활용할 수 있을 것이다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2002년도 심포지엄
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• pp.43-46
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• 2002

The first record of buckwheat in Korea was revealed from an old Korean book, "Hyangyakguguebbang(鄕藥救急方)" written in the era of king 'Gojong' who governed the country from AD 1236 to 1251 in the Korea dynasty. Buckwheat in Korea has been known to be introduced from China in 5th -6th century. One of the most famous buckwheat noodles, 'Naengmyeon' had been used popularly among the people in the Korea dynasty. It is true that buckwheat had been cooked and sold in temples during the Korea dynasty, and was regarded it as one of the temple foods at that time. Buckwheat has been cultivated as an alternative crop and buckwheat grains have been used as a hardy plant when the food situation for people was lacking in Korea. Buckwheat was an important crop in a slash-and-burn field(shifting cultivation) of the mountainous area in Kangwon province. A written history of the shifting cultivation in Korea was found in an old book "Taekriji" which was written by Lee, Jung-Hwan in the Chosun dynasty. The area and number of households of shifting cultivation in Korea was 40,000 ha and 135,000 household, respectively in 1973. Fifty to sixty kilogram of buckwheat grains per la was harvested at an altitude of 600 - 800m. Folk songs which have been sung among the people in shifting areas include buckwheat meal. One of the folk songs for buckwheat is as follows; "they do not eat rice with or without waxy property but eat buckwheat mixture." Since 1974, shifting cultivation has been legally prohibited to allow revegetation of destroyed mountains and rehabilitation of woodlands in Korea. Buckwheat has been traditionally marketed as noodle or flour for the manufacture of noodles, and also as groats for food in Korea. Consumption in markets has increased over the past several years. Buckwheat grains are mainly consumed in the form of noodles in Korea. However, many people have recently pursued a desire to make food products of high quality in processing buckwheat materials for health reasons.

• 동아시아식생활학회지
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• 제15권4호
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• pp.450-456
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• 2005

This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and $8\%$ in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas tumidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than $6\%$ substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to $4\%$ substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to $4\%$ buckwheat sprout powder in proportion to the weight of wheat flour.

• 한국식품영양과학회지
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• 제20권4호
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• pp.354-362
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• 1991

메밀성분에 대한 영양생화학적 가치를 알아보기 위하여 강원도산 메밀분의 일반성분, 무기질, 아미노산 조성을 분석하였고, 이것을 메밀면 제조원료로 사용하기 위하여 소맥분과 복합분을 만들어 일반성분 및 무기질을 분석하였다. 3가지 원료에 대한 일반성분의 차이는 대등하였고, 무기질은 메밀분에 종피가 많이 함유될수록 함량이 높았으며, 특히 수입메밀분에서는 특이하게 Ca, Fe, Mn의 함량이 높았다. 무기질의 종류는 Ca을 비롯하여 9가지가 정량되었으며 Se, Na, Mg 등이 풍부하여 영양학적 가치가 높이 평가되었다. 아미노산 조성은 필수아미노산 9가지를 비롯하여 모두 16종이 분석되었고, arginine은 강원도산 메밀에 특이하게 많았고, 수입메밀에서는 흔적으로 정량됨으로서 국내산 메밀이 영양학적 가치가 우수한 것으로 평가되었다. 제면과정중에 복합분의 호화도를 측정하기 위하여 extrusion 제면기로 8$0^{\circ}C$에서 제면하였을 때와 면을 냉동건조 그리고 냉장하였을 때 호화도의 변화를 BAP법으로 분석한 결과 제면 직후 시료는 76% 정도로 호화되었고, 냉장저장 과정중에 노화현상이 다소 일어난다는 것을 확인하였다.

• Journal of Nutrition and Health
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• 제16권3호
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• pp.146-153
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• 1983

메밀을 제분하여 내층부터 외층까지 $B_1,B_2,B_3$ 및 $B_0$분$(B_1:B_2:B_3=1:1:1)$으로 나누고 이들에게 제면적성을 향시키기 위하여 강력밀가루를 혼합하고 여기에 결착성개량제인 sodium alginate (SA)와 xanthan gum(XG)를 첨가하여 전면을 제조할 때의 제면적성을 알아보았다. 1) 메밀분 $B_1$에서 $B_2,B_3$로 될 수록 조회분, 조단백, 조지방의 함량이 현저하게 높았다. 2) Amylograph에 의한 메밀분 $B_1$의 최고 점도는 밀가루에 비하여 $4{\sim}5$배 정도로 높으며, $B_3$은 $B_1$보다는 낮으나 역시 밀가루보다 2배이상 높다. 또한 SA와 XG는 원료분의 최고점도를 더 높여주었다. 3) <메밀분 40+강력밀가루60>수준부터 밀가루 혼합수준을 높여야 상온에서의 전면제조가 가능하였으며, 이들의 조리특성도 메밀분의 혼합수준이 낮아질수록 밀가루면에 접근하였다. 4) 메밀건면의 제조에서 XG, SA를 $1.0{\sim}1.5$% 수준으로 첨가하면 면대형성, 조리면의 제성질등 제면적성을 개선하였다.

• 한국식생활문화학회지
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• 제21권5호
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• pp.507-515
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• 2006

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000${\sim}$10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

• 한국식생활문화학회지
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• 제26권4호
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• pp.307-313
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• 2011

The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800's to the 1980's. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.

• 한국지역사회생활과학회지
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• 제18권1호
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• pp.55-62
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• 2007

본 연구는 표고버섯에 많이 함유된 ergosterol을 비타민 D로 전환시킨 표고버섯 분말을 메밀 냉면에 첨가함으로써 우리 국민의 골격 건강에 도움을 줄 수 있는 건강편의식을 개발하기 위한 것이다. 표고버섯 분말의 활용성을 조사하기 위하여 제조한 냉면의 종류는 기본 메밀 냉면 외에 3% 표고버섯분말 첨가냉면, 5% 표고버섯분말 및 해조칼슘 첨가 냉면, 3% 표고버섯 분말 및 해조칼슘 첨가 냉면 등 총 5종이었다. 표고버섯 분말은 총 반죽 무게의 3%와 5% 수준으로 첨가하였고, 해조칼슘의 첨가량은 냉면 1회 분량 당 1.4g의 칼슘이 함유되도록 하였다. 냉면의 질감에 대한 기계적 측정 결과, 버섯분말 혹은 해조칼슘 첨가로 인해 조리면의 경도, 응집성, 검성 및 탄력성 등은 영향을 받지 않는 것으로 나타났다. 접착성은 3% 버섯분말첨가 냉면에서만 약하게 나타났으며, 씸힘성은 특히 해조칼슘에 의해 유의적으로 감소하였고 버섯분말 첨가량이 증가량이 증가할수록 낮아지는 경향을 보였다. 냉면의 색도는 버섯분말 첨가로 농도와 황색도가 낮아진 반면 해조칼슘은 이를 보완하는 경향을 나타냈으며, 생면에 비해 조리면에서 L값은 높아진 반면, a, b 값은 모두 감소하였다. 조리면의 농도는 기존 메밀냉면에 비해 버섯분말이나 해조칼슘을 첨가하였을 때 유의적으로 낮았으며, 황색도는 버섯분말 첨가로 감소하였다가 해조칼슘 첨가시 유의적으로 증가하였고, 적색도는 대조군과 3% 버섯분말 첨가냉면의 경우에는 적색보다는 오히려 녹색 쪽으로 기울었다. 버섯분말 및 해조칼슘 첨가에 따른 메밀냉면의 기호도를 비교한 결과, 풍미, 맛, 질감은 기존의 메밀냉면과 유의적 차이를 보이지 않았으나, 색깔과 수응도에서 5% 버섯분말 첨가 냉면이 가장 좋게 평가되었다. 결과적으로 냉면에 풍미는 버섯분말 첨가에 의해, 그리고 맛과 질감은 해조칼슘을 가함으로써 개선되는 것으로 해석할 수 있다.

• 한국식생활문화학회지
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• 제32권5호
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• 급식외식위생학회지
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• 제3권1호
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• pp.38-44
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• 2022

This study investigated the microbiological hazards in the manufacturing processes of Naengmyeon. Sanitary indicative bacteria, such as aerobic plate counts and coliforms as well as pathogenic bacteria, were examined from raw materials, manufacturing processes, working area, 17 utensils and equipment. The aerobic plate counts for raw materials and arrowroot starch estimated as 0.77±0.68~5.02±0.28 and 5.02±0.28 log CFU/g, respectively. Coliforms were detected from wheat flour, buckwheat flour, and potato starch. Staphylococcus aureus was detected to be 0.61±1.06 log CFU/g in wheat flour and 0.20±0.35 log CFU/g in buckwheat flour. During the manufacturing process, aerobic plate counts for kneading process were 4.54±0.34 log CFU/g. But after the press out and heat process, contamination of aerobic plate counts and coliforms decreased and remained at a low level until the release process. Aerobic plate counts before washing disinfection of screw were 3.28±0.62 log CFU/100 cm², the level of which was high in utensils and equipment that had contact with employees or water. These results represent not only an important indicator for the hygienic level but also a scientific basis for analyzing biological hazards, which lead to the introduction of HACCP for the production of safe and hygienic cold noodles processed by manufacturers.