• Journal of the Korean Society of Food Culture
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• 제33권6호
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• pp.523-530
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• 2018

The purpose of this study was to develop a technology commercialization strategy by analyzing the consumer preference for low-sodium instant noodle ramen, which has a sodium content of 1,730 mg or less. For the commercialization of such low-sodium ramen, this study examined how much consumers would pay through an analysis of consumer preference by conjoint analysis. This study surveyed 1,004 men and women in their 20 s and 50 s between the ages of 20 and 50 years in Korea using an online survey. If the price of conventional instant noodle ramen is KRW 4,000 (approximately USD 3.57) per 5 packs for one pack of 5 servings in a supermarket, this study surveyed how much more they respondents would pay if the sodium was reduced by 10.0, 20.0, and 30.0%. The study found that if sodium was reduced by 10.0, 20.0, and 30.0%, the respondents would pay as much as KRW 4,180, KRW 4,307, and KRW 4,515, respectively. The attributes of low-sodium instant noodle ramen were examined according to the degree of sodium reduction, vegetable protein ingredients, brand, where to buy and price with each level. The Marginal Willingness To Pay (MWTP) was analyzed as follows. If the sodium content of ramen soup is reduced by 1.0%, the amount that can be paid would be KRW 105.78. Respondents could pay KRW 1,673 more for famous brand ramen than an unknown brand ramen. The study results indicated that when a new product is developed and released, it can be expected to increase sales of the new product by understanding the foreseeable value that consumers could pay for and realize the technological commercialization of the technology.

• Safety and Health at Work
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• 제15권3호
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• pp.360-367
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• 2024

Background: In the food manufacturing industry, exposure to inhalable aerosols contributes to respiratory illnesses such as occupational asthma and rhinitis. However, there is a lack of comprehensive exposure assessment studies. This study evaluated occupational exposure to inhalable aerosols in an instant powdered food manufacturing plant during work operations involving dried food and powders. Methods: In total, 50 workers from an instant powdered food manufacturing plant were recruited. Personal inhalable aerosol exposure measurements were taken for both full-shift and task-based activities. The concentrations of inhalable aerosols were analyzed to identify any variation within and across departments, as well as between seasons, handedness, and sex. Results: In total, 134 personal air samples were collected, and the particulate mass was determined gravimetrically. The concentrations of inhalable aerosols ranged from 0.1 to 27 mg/m³ for full-shift exposure measurements and 3.1 to 73 mg/m³ for task-based measurements. Statistically significant differences in mean aerosol concentrations were found across departments (A:B p < 0.001, A:C p < 0.05, B:C p < 0.001) and between seasons (p < 0.001). Conclusion: This study revealed high exposure to inhalable aerosols among workers, particularly those involved in manual weighing, mixing, and adding powders. The significant differences between departments highlight the specific activities contributing to increased inhalable aerosol concentrations. Seasonal variations were also evident, with autumn showing higher concentrations of inhalable aerosols in all departments compared with summer. These findings emphasize the importance of understanding the distribution of aerosol concentrations across different work tasks and departments, particularly during different seasons.

• Journal of the Korean Society of Food Science and Nutrition
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• 제30권5호
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• pp.870-876
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• 2001

Cordyceps is very famous of its board biological activities and vital function in traditional medicines. Fourdimensional response surface methodology was used for monitering of instant rice gruels. The organolepitc color of instant rice gruel prepared using mushroom and glutinuous rice showed the maximum score in 38.52% rate of glutinous rice 321.46 mL content of added water and 1.30 g content of P. japonica mycelia. The organoleptic taste of instant rice gruel prepared using mushroom and glutinous rice showed the maximum score in 64.86% rate of glutinous rice 270.66 mL content of added water and 2.32 g content of P. japonica mycelia. The organoleptic flavor of instant rice gruel prepared using mushroom and glutinous rice was maximized in 36.75% rate of glutinous rice, 323.40 mL content of added water and 1.42 g content of P. japonica mycelia. The organoleptic mouth-feel of instant rice gruel prepared using mushroom and glutinous rice was maximized in 65.33% rate of glutinous rice 275.37 mL content of added water and 2.41 g content of P. japonica mycelia. The organoleptic overall palatability of instant rice gruel prepared using mushroom and glutinous rice showed the maximum score in 40.94% rate of glutinous rice 352.79 mL content of added water and 1.27 g content of P. japonica mycelia.

• Korean Journal of Food Science and Technology
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• 제48권5호
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• pp.479-485
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• 2016

The objective of this study was to explore the current market of instant mulnaengmyeon broths by understanding product perceptions, using the sorting task followed by a description task. Fourteen instant mulnaengmyeon broths that were available in the market were used in the study. The sorting task was performed by 29 subjects, with some of them having prior experience as trained descriptive panelists. The results of this study showed that unless the sample had a very distinctive ingredient in its broth, commercially available mulnaengmyeon broths were mainly divided into products that are likely to be familiar to public versus products that are less exposed. In addition, concentrated broths were shown to possess characteristics that were different from those of other samples. The inclusion of subjects who had experience as trained panelists allowed to partially overcome the problem of validity of the terms derived from naive consumers.

• Proceedings of the Korea Contents Association Conference
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• 한국콘텐츠학회 2014년도 춘계 종합학술대회 논문집
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• pp.341-342
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• 2014

• Journal of the Korean Home Economics Association
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• 제26권3호
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• pp.69-78
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• 1988

• The monthly packaging world
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• 통권355호
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• pp.68-74
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• 2022

• Journal of the Korean Society of Food Culture
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• 제30권3호
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• pp.324-332
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• 2015

Despite expansion of the mulnaengmyeon market, there have been no studies on consumers' attitudes towards mulnaengmyeon. The purpose of this study was to investigate the usage and consumption patterns for mulnaengmyeon among adults in the Seoul metropolitan area of Korea. A survey including demo- and socio-graphics, general mulnaengmyeon usage, and consumption questions was tested on 210 consumers. The results of the survey showed that the majority of consumers consumed mulnaengmyeon more frequently during summer. Although the instant mulnaengmyeon market has rapidly increased, it was found that mulnaengmyeon is a food that is generally consumed in restaurants. In addition, mulnaengmyeon usage and consumption patterns significantly differed according to consumer age, whereas there was no difference observed according to parent's or grandparent's hometown of origin. Older consumers were observed to consume and purchase mulnaengmyeon as well as instant mulnaengmyeon more often than young consumers. Also, older consumers were shown to consider "health" related factors as more important when selecting mulnaengmyeon, whereas young consumers considered "price" related factors to be more important.

• Applied Biological Chemistry
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• 제36권5호
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• pp.321-325
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• 1993

The anchovy-based powder for instant soup packed in twenty tea bag were repacked with (Product B) or without oxygen absorber (Product A) in laminated film bag $(PVDC/OPP,\;thickness:\;100.5\;{\mu}m,\;size:22{\times}18cm)$, and then stored at ambient temperature $(25{\pm}3^{\circ}C)$. Moisture, crude protein and crude lipid contents in anchovy-based powder for instant soup were 12.1%, 54.7% and 2.9%, respectively. Moisture content showed little changes during storage in both product (A) and (B). pH and saturated fatty acid such as 20 : 5 and 22 : 6 decreased, while volatile basic nitrogen content, carbonyl value, thiobarbituric acid value, monoenoic fatty acid such as 16 : 0, brown pigment formation and Hunter values increased during storage of product (A). But, these values showed a little change during storage of product (B). It is concluded that anchovy-based powder for instant soup can be handily and safely used during storage of 150 days.

• Journal of Nutrition and Health
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• 제30권1호
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• pp.84-90
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• 1997

This study was nudertaken to investigate the major food sources of energy, frotin, fat, carbohydrate and crude fiber based on the data from the National Nutrition Survey in 1993. Results were summarized as followed : the most important source of energy was rice providing 52.9% of total energy intake. Instant noodle, pork, bread and beef were major sources of energy in order. Protein sources were rice, beef, pork, egg and pollack in order. And the primary sources of fat was pork and the rank next to pork were soybean oil in large city, instant noodle in small city and rice in rural. Rice contributed the most to total carbohydrate followed in order by instant noodle, bread, apple and kimchi. Crude fiber was impartially provided from various foods such as kimchi, red pepper powder, apple, red pepper and radish. Number of foods providing 90% of nutrient intake were 41 for energy, 43 for protein, 32 for fat, 19 for carbohydrate and 29 for crude fiber. Among region, mean amount of nutrients intake didn't show any significant differences(p>0.05). In conclusion, rice was found to be the most important sources of various nutrients.