• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.569-575
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• 1988

Storage stabilities of ramyons fried in palm oil and beef tallow with added antioxidants and their synergists were investigated by comparing the changes in physicochemical parameters and n-hexanal concentrations of oils extracted from ramyons during storage. Ramyons fried in palm oil and beef tallow with added ${\delta}-tocopherol$ $({\delta}-toc)$ showed an enhanced storage stabilities when compared to those fried in the oils with ${\alpha}-tocopherol$ $({\alpha}-toc)$. Ascorbyl palmitate was found to be a better synergist than citric acid for the antioxidant activity of both ${\delta}-toc\;and\;{\alpha}-toc$. Phenolic antioxidants gave a better storage stability than tocopherol when ramyon was fried in beef tallow, while a mixture of BHA and BHT gave an inferior storage stability than${\alpha}-toc$ when ramyon was fried in palm oil. The effectiveness of the antioxidants tested on storage stability of stored ramyon had a close relationship to the n-hexanal concentration. On the other hand, the paramenters such as peroxide value, carbonly value, and conjugated diene concentration showed inconsistency during the course of the storage experiment.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.1-9
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• 1993

This study was carried on the preferences for food intake pattern of Korean industrial workers. The survey was conducted from Feb 17, to March 31, 1992 by questionnaires which was composed of 21 items. The subjects of this study were composed of 426 clerical workers, and 439 physical workers. The results were obtained as follows. 1. In the educational background, clerical workers was almost of highschool or collage graduates, and physical workers was almost of highschool graduates. Marginal food cost of per person for lunch a day was from 500 Won to 1,000 Won. They replied that amount of staple food and side dishes were appropriate, and the type of preferable foods was Korean style cooked rice. Also it was known that physical workers thought their nutritive condition more badly than that of clerical workers. So the physical workers considered their health very much when they had meal. It was represented that unbalanced diet, without diet and drinking alcohol effected badly to food intake and taste of food was the most important point in food intake. 2. Preferences for staple foods; Cooked rice was preferred the most by the subjects. Cooked rice with redbean was preferred by clerical workers and cooked rice with soybean was preferred by physical workers and cooked rice with soybean was preferred by physical workers. Also clerical and physical workers liked Kalkooksoo (hot noodle), Nangmyun (cold noodle), bread, vegetable bread and disliked Sphagetti, Ramyun (Instant noodle) in same rate. In the next, cooked rice covered with raw fish pieces (Sushi) was preferred by clerical workers and Mandu-kook was preferred by physical workers. Also they disliked Curriedrice and Hashrice in same pattern. 3. Preference for side-dishes; The Acceptances for side-dishes were high soybean paste soup (clerical workers:43.7%, physical workers:34.4%), Kim chi stew, fried potatoes, crab steaming (37.8%, 36.9%), broiled fish (34.6%, 33.9%), fried green pepper, Ham, Chinese cabbage Kim chi, and pickled garlic by clerical and physical workers all together. But in clerical workers, Wooghugi beef-rib tang, Deodeok muchim, spinach namul, beef jangjeorim, fried shrimp were shown to have high preference in physical workers, beef-rib tang, wild onion and shepherd's purses muchim, soybean sprout, fish jeorim, fried sweet potatoes were high preference. 4. Preference of Snacks; The preferences for snacks were high in strawberry (clerical:36.3%, physical:34.3%), milk (49.9%, 44.4%), waxy rice Doek (30.7%, 30.2%), coffee (40.1%, 38.9%) by two groups in same order.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.229-234
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• 1980

Deep-fried instant noodle was prepared on a laboratory scale (150 units). A part of the noodle was packed in gas-proof laminated film bags with a small package of an oxygen scavenger made from Fe-powder and a 150 ml of air in each bag(Sample 1). Another part was packed in ordinary laminated film bags (Control), and the rest was vacuum-packed (74 mmHg) in the gas-proof film bags (Sample 2). All samples were placed in an incubator kept at $45.0{\pm}0.5^{\circ}C$ for 45 days. Oxygen-removing power of the scavenger, and peroxide and thiobarbituric acid values of the samples were determined regulary. The results of the study are as follows: 1. The residual oxygen concentration of the bags in Sample 1 decreased from the original 21% to less than 0. 5% after 48 hr. 2. POVs of Control, Samples 1 and 2 after 45 days were $12.4{\pm}0.4$, $5.7{\pm}0.2$ and $6.8{\pm}0.1\;meq/㎏$ fat respectively. It was noteworthy that the POV of Sample 1 did not change significantly during the storage period. The scavenger seemed very effective in retarding the POV development of Sample 1. 3. TBA values of Control, Sample 1 and 2 after 45 days were $1.31{\pm}0.04$, $0.60{\pm}0.04$, and $0.72{\pm}0.07$. As in the case of POVs, the samples packed with the scavengers exhibited consistently smaller TBA values than the vacuum-packed samples in later stages of the storage period.

• 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.

• 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.22 no.2
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• pp.215-220
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• 1990

Effects of frying conditions on cooking properties of ramyon (deep-fried instant noodle) were investigated. The moisture content, which was decreased as the frying temperature $(140-160^{\circ}C)$ and time (30-70 sec) increased, was negatively correlated with lipid content. The weight gain was higher than volume gain at a given frying condition Weight or volume gain rate constant for ramyons fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $160^{\circ}C$ showed opposite trend. The initial cooking rate decreased as the frying time was increased in all cases and as the frying temperature was elevated at a given frying time.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.81-83
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• 1977

A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation of Ramyon made from those flours. The naked barley(20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.

• Korean Journal of Food Science and Technology
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• v.6 no.1
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• pp.24-29
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• 1974

Deep fried instant noodles, biscuits, and cookies were prepared, using the same beef tallow as their fat ingredient. In addition to wheat flour and beef tallow, the common and major ingredients, the deep fried instant noodle contained 1.5% salt before frying, the biscuits 20.0% sucrose and 10.0% nonfat milk solid before baking, and the cookies 20.0% sucrose before baking. The three products and a portion of beef tallow, which was to be used as control, were stored in an incubator at $47.0{\pm}1.5^{\circ}C$. The peroxide value and the free fatty acid value of the control and the extracted fat were determined regularly during the storage period. The fat incorporated in the biscuits exhibited far greater stability to rancidity development than that of the control with regard to both peroxide value and free fatty acid value development. However, the fat incorporated in the deep fried instant noodles and the cookies showed much poorer stability than that of the control. Factors like a deep frying process and/or the presence of a significant amount of salt in the deep fried instant noodles appeared to promote the rancidity development of the fat incorporated in the product. On the other hand, Maillard type browning reaction products in the biscuits seemed to retard effectively the rancidity development of the fat incorporated in the product.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3578-3585
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• 2012

The purpose of this study was to establish the critical limit at CCP (Critical Control Point) of HACCP (Hazard Analysis Critical Control Point) system for instant noodle and it was conducted at P company in Ichen(Gyeonggi-do), Korea. According to the CCP, Fried process were experimented to removal and decrease of microbiological and chemical hazards by measuring of each temperature and times. As a result, the standard plate count and pathogenic microorganism were not detected by fried processing (Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec). The acid value of chemical hazards produced by fried processing was able to manage, showed lower (0.2) than the legal limit (0.6). Air-borne bacterial examination results detected(3 CFU/mL, 3 CFU/mL) in the Frying Room and Steam Room. Therefore, the CCP-BC of fried process would be a great alternative to prevent and remove hazard analysis, such as general and pathogenic microorganism (E. coli O157:H7, B. cereus, Listeria monocytogenes, Salmonella spp, Sthaph. aureus etc), chemical hazard analysis. In conclusion, it suggested that HACCP plan was necessary for management standard and systematic approach in establishement of critical limit, solving the problem, method of verification, education and records management by fried processing.