• 한국식품과학회지
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• 제30권5호
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• pp.1197-1202
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• 1998

폐기되는 난각으로부터 칼슘성분을 회수하여 재활용하는 방안으로서 유기산 난각칼슘염을 제조하고 생면에 첨가하여 첨가량에 따른 반죽특성, 조리성질에 미치는 영향과 숙면의 물성을 조사하였다. 칼슘염을 밀가루에 $0.2{\sim}1.0%$ 첨가하여 흡수율, 반죽형성기간, 안정도 등의 반죽 성질에 미치는 영향을 Farinograph로 조사한 결과 전반적으로 calcium malate (CM)의 경우가 calcium citrate (CC)의 경우보다 크게 영향을 미치고 있음을 알 수 있었다. 반죽의 특성에 크게 영향을 주지 않는 범위의 첨가량은 CM의 경우 0.1% 이하이고 CC의 경우는 약 0.4%이었다. 칼슘염을 첨가하여 생면을 제조하였을 때 제조된 숙면의 조리시 부피 증가 속도는 첨가량이 증가함에 따라서 감소하였으며 이 경향은 CM 첨가시가 CC 첨가시 보다 더욱 뚜렷하게 나타났다. 숙면의 관능검사 결과 칼슘염을 0.6% 첨가시 CC의 경우 5% 수준에서 무첨가 생면간에 유의적인 차이가 인정되었으나, CM의 경우는 유의적인 차이가 없었다. 이는 CC의 경우 0.6% 이상 첨가시 springiness가 급격히 증가하였으며 그 증가폭도 CM 첨가의 경우보다 컸던 점과 잘 일치하였다. 한편 반죽 특성과 숙면의 texture, 관능검사로부터 얻어진 최적 첨가량인 CC 0.4%를 첨가한 경우의 칼슘이온농도는 48 ppm으로 무첨가시의 16 ppm의 약 3배에 해당하였다. 이를 200 g의 숙면으로부터 얻어진 칼슘으로 환산한 값은 86 mg이었으며 이온화율은 97.4%이었다.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.809-818
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• 2001

The purpose of this study was to fad the specific character of menu patterns by sex, age and health risk of subjects for the basic data of a nutrition education program. The dietary intake of the subjects was investigated by the 24-hour recall method. Subjects consisted of male 94, female 394, total 488. To analyze patterns, dishes were classified into major staple foods ; kimchi, soup and side dishes and also classified into 24 categories by the cooking method. For the men, a frequently served pattern was cooked rice + soup + kimchi. For the women, the pattern was also cooked rice + soup + kimchi. For the 20-49 year olds and the 50-64 year olds, frequently served patterns were cooked rice + soup + kimchi > noodle + kimchi. For the 65-74 year olds, those patterns were cooked rice + stew > cooked rice + kimchi. For the normal group and the risk group, the frequently served pattern was cooked rice + soup + kimchi. The most used menu pattern by the number of dishes was cooked rice + soup + kimchi in the male, female, normal group and risk group. For the 20-49 year olds, the pattern was cooked rice + soup + kimchi and noodle + kimchi. For the 50-64 year olds, it was cooked rice + soup + kimchi. For the 65-74 years old, it was cooked rice + stew. The result of analyzing patterns for the most used main staple food was cooked rice in all groups. The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, showed that frequently served patterns were cooked rice + soup > cooked rice > cooked rice + stew in all groups. With these results, we can summarize that the menu patterns of people in Kangbukgu was the younger, the more non-traditional. Also, the normal group had more various patterns than those of the risk group. Thus, we need further research about menu patterns to provide adequate nutrition education.

• 한국식품조리과학회지
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• 제29권1호
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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.

• 한국식품과학회지
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• 제38권1호
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• pp.68-74
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• 2006

다시마를 Vibrio sp.로 분해하여 제조한 SCD를 modified distance design의 최적 배합 비율에 따라 기능성 국수를 제조하였다. 밀가루의 함량이 증가할수록 다시마 SCD 국수의 texture parameter논 증가하였고, 물의 함량이 증가할수록 texture parameter는 반대로 감소하였으며 SCD의 함량이 증가할수록 texture parameter는 감소 후 증가하였다. 밀가루와 SCD의 함량이 증가할수록, 물의 함량이 감소할수록 L 값과 b 값은 증가하였으며, a 값은 밀가루의 함량이 증가할수록 감소하였고 물의 함량이 증가할수록 감소 후 증가하였다. Constraint coefficient 값의 분석 결과 SCD는 건면과 조리면의 texture parameter와 색도의 L(명도) 및 b(황색도) 값, 물은 a(적색도) 값에 가장 큰 영향을 주었으며, hardness를 제외한 texture parameter와 색도에서 원료간의 상호작용이 있었다. Modified distance design에 의해 결정된 최적 배합비율은 밀가루, 물, SCD의 함량이 각각 63.3, 31, 3.7%이었다. 관능검사 결과 잔해수로 처리한 SCD 국수는 시중제품보다 모든 면에서 점수가 약간 떨어지나, 전해수 미처리 SCD 국수보다는 월등히 높은 점수를 받아 전해수의 처리는 본 SCD 국수의 품질향상에 기여할 것으로 판단된다.

• Applied Biological Chemistry
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• 제41권2호
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• pp.166-174
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• 1998

저장성이 좋지 않은 숙면(熟麵)을 식초, 젖산, 구연산, 사과산과 같은 유기산에 침지하여 총균수와 기계적 물성을 측정하고 관능검사를 하여 유기산의 효과를 알아보았다. 면가닥을 각각의 유기산 수용액에서 30초간 침유(沈遺)시켜 $pH\;4.7{\pm}0.25$로 맞추어 포장 후 $15^{\circ}C$에서 4일간 저장하는 동안 총균수와 혼탁도를 비교 측정했다. 총균수에서는 식초, 젖산, 구연산, 사과산, 대조구 순으로 총균수 억제 효과를 나타내었고 혼탁도에서는 대조구, 젖산, 사과산, 구연산, 식초 순으로 높았다. 또한 $35^{\circ}C$에서 30일간 저장하면서 Rheometer를 이용하여 물성을 측정한 결과 견고성과 부착성은 대조구보다 유기산처리구가 높게 나타났고, 응집성과 탄성은 다소 감소 추세였으나 큰 변화가 없었다. 껌성은 대조구보다 사과산과 구연산 처리구가 다소 높았다. 관능검사에 의한 종합적인 선호도 순서는 사과산>구연산, 젖산>대조구, 식초순으로 1% 수준의 유의적 차이의 결과를 얻었다.

• 한국조리학회지
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• 제7권2호
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• pp.181-194
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• 2001

Autoclaving법으로 제조한 솔잎향미유(pine needle seasoning oil, PNSO) 0~3%(w/w)와 유화제를 2:1(w/w)로 혼합하여 식염수에 용해시킨 후 이를 밀가루와 반죽하여 건면을 제조하였다. PNSO 처리량이 증가할수록 수분흡수율, 부피팽창율, 고형분 용출율은 감소하였으며, 조리시간은 연장 되는 것으로 나타나 적정 처리량은 2~3%(w/w) 수준인 것으로 판명되었다. 한편, 관능검사 결과 PNSO의 처리에 따라 조리면에서 솔잎 고유의 녹색이 나타났으며, 조리면의 표면이 매끈하였고, 쫄깃쫄깃한 rheology 및 texture가 크게 개선되었다. PNSO 2%(w/w) 이상 처리군에서는 조리 후 20~30분이 경과하여도 조리면의 쫄깃쫄깃한 특성이 그대로 유지되어 식당, 단체급식소 등의 대량 취식용으로도 적합할 것으로 판단되었다.

• 한국식품영양학회지
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• 제30권2호
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• pp.282-289
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• 2017

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

• 한국식품영양학회지
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• 제25권4호
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• pp.820-826
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• 2012

청송약수가 가진 Ca, Mg 등의 풍부한 미네랄 성분을 면 제조에 이용하기 위한 기초연구를 하였다. 실험결과를 증류수와 수돗물을 이용한 면과 비교하였다. 약수로 제조한 면을 증류수로 조리한 실험 결과, 중량, 부피, 수분흡수율, 탁도, 명도(L)에서 가장 큰 값을 보였으며, 적색도(a)는 가장 큰 음의 값을 나타내었다. 이는 약수를 이용할 때에 증류수나 수돗물보다 더 큰 중량, 부피, 수분흡수율, 탁도, 명도를 가진 초록색을 띤 조리된 면을 만들 수 있었다. 분산분석 결과, 중량과 부피에서 증류수로 제조된 면과 유의한 차이를 보였으며, 수분흡수율, 탁도, 명도(L), 적색도(a), 황색도(b)에서 증류수, 수돗물로 제조된 면과 유의한 차이를 보였다. 또한 시판 칼국수의 조리에 약수를 이용한 결과, 중량과 적색도(a)에서 증류수, 수돗물로 조리된 면과 유의한 차이를 보였으며, 무게, 부피, 명도(L)에서 증류수로 조리된 면과 유의한 차이를 보였다.

• 한국조리학회지
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• 제12권2호
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• Journal of Crop Science and Biotechnology
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• 제10권3호
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• pp.133-140
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• 2007

Protein characteristics of Korean wheat were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles compared to US wheat flours with various wheat classes and commercial flours for making noodles. Protein quality parameters, which were independent of protein content and included SDS sedimentation volume with constant protein weight, mixograph mixing time and proportion of 50% 1-propanol insoluble protein, of Korean wheat flours with 2.2+12 subunits in high molecular weight glutenin subunit compositions were comparable to those of commercial flours for making noodles. Parameters related to noodle making, including optimum water absorption, thickness and color of noodle dough sheet, correlated with protein content and related parameters, including SDS sedimentation volume with constant flour weight, mixograph water absorption and gluten yield. No significant relationship was found in protein parameters independent of protein content. Hardness of cooked noodles from Korean wheats was lower than that of US wheat flours compared to similar protein content of commercial noodle flours. Adhesiveness, springiness and cohesiveness of cooked noodles from Korean wheats were similar to US wheat flours. Hardness of cooked noodles correlated with protein content and related parameters.