• 제목/요약/키워드: cold buckwheat noodle

검색결과 8건 처리시간 0.024초

죽엽의 생리활성 및 죽엽분말 첨가 냉면의 제조 (Biological Activities of Bamboo Leaf and Quality Characteristics of Buckwheat Cold Noodle Using Bamboo Leaf Powder as a Functional Ingredient)

  • 오혜숙
    • 한국식품조리과학회지
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    • 제20권5호
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    • pp.498-504
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    • 2004
  • This study was conducted to determine the usefulness of bamboo leaf powder as a functional ingredient for buckwheat cold noodles. The anti oxidative and fibrinolytic activities of bamboo leaf powder were very high, and were further maintained or improved after strong heat treatment. We prepared buckwheat cold noodles using 0%, 3% or 5% of bamboo leaf powder. Only the cohesiveness of the noodle having 5% bamboo leaf powder was lower than that of the noodles contained 0% and 3% bamboo leaf powder. The L-, a- and b-values were significantly different between noodles which contained bamboo leaf powder and those which did not. Nevertheless, the amount of bamboo leaf powder didn't affect the color parameters of buckwheat cold noodles. According to sensory evaluation, the addition of bamboo leaf powder improved the score of color and texture of buckwheat cold noodles, but overall acceptance was not significantly affected. Cooked volume, cooking loss and turbidity of buckwheat cold noodle containing 5% bamboo leaf powder were lower than the others, indicating that adding 5% bamboo leaf powder prevented the softening of the noodles with moist heat. We concluded that the application of bamboo leaf for the production of buckwheat cold noodle will be a good way to intake the biologically active ingredients for good health.

냉면전문점 이용고객의 외식행동 분석 (A study on the Eating Out Behaviors of a Cold Noodle Restaurant Customer)

  • 김태형;오유진;이영미
    • 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.

비빔냉면 관련 조리법에 관한 문헌적 고찰 - 1800년대~1980년대까지 조리법 자료를 중심으로 - (A Literature Review Regarding a Bibimnaengmyeon (Cold Buckwheat Noodles Mixed with Sauce) -Related Recipes - Focus on recipe data published in Korea from the 1800's to the 1980's -)

  • 박채린;정혜정
    • 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.

자외선 조사 표고버섯 분말과 해조칼슘이 첨가된 냉면의 제조 (Preparation of Buckwheat Cold Noodles with UV-irradiated Shiitake Mushroom Powder and Seaweed Derived Calcium)

  • 윤교희;오혜숙
    • 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.

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곰취 분말 및 당귀 열수추출물의 생리활성을 활용한 기능성 냉면의 제조 (The Development of Functional Cold Buckwheat Noodles Using Biological Activities of Hot Water Extracts of Ligularia fischeri and Angelica gigas Nakai)

  • 장상근;김준호;오혜숙
    • 한국식생활문화학회지
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    • 제23권4호
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    • pp.479-488
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    • 2008
  • Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and $\alpha$-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of $\alpha$-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no $\alpha$-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the $\alpha$-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0$\sim$3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

냉동 냉면류의 제조공정별 미생물학적 위해요소 평가 (Microbial Hazard Analysis of the Manufacturing Processes for Frozen Korean Cold Noodle, Naengmyeon)

  • 김유정;김혜진;임영은;양혜걸;박슬기;정진숙;엄애선
    • 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.

냉면육수에서 분리한 대장균군의 동정 및 저온 증식성 (Identification of Coliform Bacteria Isolated from Nangmyun-Broth in Korea and Psychrotrophic Character)

  • 오명환;김미영;이진영
    • 한국식품영양학회지
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    • 제7권3호
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    • pp.203-212
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    • 1994
  • The nangmyun is a Korean iced noodle made by putting buckwheat-noodles into cold broth. Seven samples of nangmyun-broths were collected from Korean restaurants in Bucheon during July 1994. The contamination levels of nangmyun-broths by coliform bacteria were determined, and then the 40 colonies of coliform bacteria, isolated randomly from 4 samples of nangmyun-broths, were identified at genus or species level with the additional test for psychrotrophic character The coliform counts in nangmyun-broths were 6.0x102-6.5$\times$104/ml(average 2.3$\times$104%). Among the 40 strains of isolates, 27 strains(67.5%) were identified as the genus Klebsiella, 9 strains(22.5%) as the genus Enterobacter, 2 strains(5.0%) as the genus Citrobacter and 2 strains (5.0%) as the genus Escherichia. Among 27 strains of Klebsiella, 11 strains (40.8%) were identified as K planticola, 4 strains(14.8%) as K. pneumoniae, 2 strains(7.4%) as K. ozaenae and 2 strains(7.4%) as K. terrigena, but 8 strains(29.6%) of a typic\ulcorner1 Klebgiella could not be Identified at species level. All the 40 strains of coliform bacteria were psychrotrophs showing slow growth at 1$0^{\circ}C$, and 18 strains(45%) grew at 5$^{\circ}C$. It was thought to be a good basic data In describing the reason for too high coliform counts in nangmyun-broths that all coliform bacteria tested In this study were psychrotrophs.

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계절별 다소비식품 중 무기영양원소 함량 평가 (Assessment of Inorganic Nutrients Contents of Seasonal Foods in Seoul)

  • 이경아;장미라;김욱희;박영애;최부철;한성희;김리라;김진경;이집호;황인숙;오영희;정권
    • 한국식품위생안전성학회지
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    • 제32권2호
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    • pp.123-128
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    • 2017
  • 본 연구는 서울시내 150개 음식점에서 수거한 계절별 음식 8종류 400건의 나트륨 및 칼륨 함량을 조사하였다. 계절별 음식은 여름철 메뉴 물냉면, 비빔냉면, 가을철 메뉴 떡볶이, 어묵꼬치, 튀김, 겨울철 메뉴 짬뽕, 우동, 해물 칼국수를 포함하였으며, 각 시료의 나트륨과 칼륨 평균함량 분석결과는 통계적으로 유의한 차이가 있는 것으로 나타났다(p < 0.05). 나트륨 평균함량은 짬뽕 $391.4{\pm}72.7mg$/ 100 g, 튀김 $385.1{\pm}92.7mg$/ 100 g, 떡볶이 $373.3{\pm}90.6mg$/ 100 g, 어묵 꼬치 $366.9{\pm}81.8mg$/ 100 g는 다른 그룹에 비해 유의적으로 높게 나타났으며, 비빔냉면 $255.3{\pm}67.0mg$/ 100 g, 해물칼국수 $261.9{\pm}57.2mg$/ 100 g으로 가장 낮게 나타났다. 칼륨 평균함량은 짬뽕 $88.6{\pm}21.4mg$/ 100 g, 비빔냉면 $84.8{\pm}24.1mg$/ 100 g, 떡볶이 $81.7{\pm}23.7mg$/ 100 g으로 다른 그룹에 비해 유의적으로 높게 나타났으며, 물냉면 $41.2{\pm}10.4mg$/ 100 g, 어묵꼬치 $39.5{\pm}18.4mg$/ 100 g, 우동 $36.3{\pm}17.8mg$/ 100 g으로 가장 낮게 나타났다. 음식점에서 제공하는 각 메뉴의 1인분 기준으로 나트륨 함량은 짬뽕 $3,780.7{\pm}878.8mg$, 물냉면 $3,463.2{\pm}1178.7mg$, 어묵꼬치 $2,715.9{\pm}1078.3mg$, 해물칼국수 $2,671.1{\pm}786.5mg$, 우동 $2,298.8{\pm}592.3mg$으로 WHO에서 정한 1일 권장 나트륨 섭취량 2,000 mg 보다 높은 결과를 보였다. 조리하는 음식점에 따라서 짬뽕은 많게는 5,768.9 mg까지 나트륨이 함유되어 있어 나트륨 1일 권장 섭취량보다 2.9배나 섭취하게 되므로 나트륨 과다 섭취로 인한 건강문제를 야기시킬 수 있다. 나트륨/칼륨 섭취비율에 대해 분석한 결과 어묵꼬치 $10.8{\pm}4.3$, 우동 $10.2{\pm}4.0$, 물냉면 $8.6{\pm}2.3$, 튀김 $5.9{\pm}1.9$ 순으로 높게 나타났다. 비빔냉면이 $3.2{\pm}1.0$으로 Na/K 섭취비율이 1에 가까운 비율을 나타냈고, 어묵꼬치의 Na/K 섭취비율이 최고 26.6로 칼륨함량에 비해 나트륨함량이 높은 것을 알 수 있었다. Na/K 섭취비율은 바람직한 섭취비율인 1:1의 1/3이하로 칼륨 섭취가 크게 부족한 것을 알 수 있었다. 칼륨의 섭취량이 증가하면 나트륨 흡수를 감소시킬 수 있으므로 나트륨의 과잉 섭취로 유발되는 고혈압에 대해 보호 작용을 한다고 알려져 있다. 나트륨 섭취를 줄이기 위해서 정부의 시책과 더불어 국민건강을 위하여 나트륨 섭취를 줄이고 칼륨 섭취를 증가시킬 수 있는 효과적인 식단 및 나트륨을 비롯한 영양성분표시를 의무 화해 소비자들에게 정확한 영양정보를 제공함으로써 올바른 식품의 선택뿐만 아니라 실천할 수 있는 생활습관의 교육 등 Na/K 섭취비율을 높일 수 있는 메뉴 및 방법을 다각적으로 연구할 필요가 있다.