• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.434-444
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• 2012

The purpose of this study was to develop children-friendly education materials based on food replicas for the dietary education of lower grade elementary students. Through a literature review on current dietary problems and dietary education for children, five education themes were chosen: balanced diet, seasonal food, traditional food, noodle culture, and making instant noodles. A total of 304 key food items for food replicas were selected based on the themes: six basic food groups (113 items), balanced meals (37 items), dietary habits (74 items), spring foods (13 items), summer foods (17 items), autumn foods (16 items), winter foods (11 items), Korean traditional foods (52 items), Korean native noodles (18 items), noodles from foreign countries (19 items), and making instant noodles (46 items). Next, a food replica database was developed consisting of name of the food, picture, size, ingredient, recipe, reference, and attached code. Powerpoint slides and teaching plans for all education themes were developed utilizing the food replicas in order to raise interest and understanding of serving size and intake amount. This research provides a basis for the development of food replicas as effective dietary education materials for elementary students and their use in extra-curricular activities, after school programs, community health centers, or food companies.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.114-122
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• 2017

N-nitrosamines can be produced in the process of heating, processing, storage and packaging. Migration specifications for N-nitrosamines exist only for rubber baby bottle nipples, which are regulated by the Ministry of Food and Drug Safety (MFDS). There is no regulation for other food contact substances (FCS) and studies on N-nitrosamines migration from FCS are rather limited. A pilot study showed an increase in N-nitrosamines contents when cooking instant noodles. Thus, the migration from the packaging was suspected and it was necessary to monitor the migration of N-nitrosamines from food packaging materials and to examine the change in N-nitrosamines contents when cooking instant foods. Three N-nitrosamines, NDMA (N-nitrosodimethtlamine), NDEA (N-nitrosodiethylamine), NDBA (N-nitrosodibutylamine), were analyzed in migration test solutions from plastics such as polyethylene, polypropylene and polystyrene, papers and aluminium containers. In all test solutions, N-nitrosamines were detected less than method quantitation limits (MQLs). Food samples were also investigated to ensure that there is no effect from food contact substances when cooking instant foods. In retort sauces such as curry, black soybean sauce and tomato sauce, NDMA concentration was ranged from 0.54 to $3.81{\mu}g/kg$, but there were no significant differences between unheated and heated samples. However, the NDMA contents were significantly increased in most of the instant noodle samples tested when cooked (p < 0.05). No effects from the food contact substances or cooking water was observed. Only when the seasoning powder and noodles were cooked together was NDMA detected. Individual components (noodle, seasoning powder or dried vegetable) or other combinations such as noodles and dried vegetables did not generate N-nitrosamines. Therefore, it is speculated that NDMA may be formed from the precursors in noodles and seasoning powders when they are solubilized in a medium of water.

• The monthly packaging world
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• s.147
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• pp.72-75
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• 2005

• Journal of the Korea Convergence Society
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• v.10 no.2
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• pp.41-48
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• 2019

The effects of HPMC (hydroxypropyl methylcellulose) on instant fried noodles regarding oil uptake and in vitro lipid digestibility were evaluated according to different viscosity levels, as well as the same apparent viscosity. The oil uptake and lipid digestibility decreased with the increasing HPMC viscosity and replacement level, demonstrating that the reduced oil uptake and lipid digestibility may be caused by the high viscosity of HPMC. Furthermore, the oil uptake and lipid digestibility of noodles with HPMC at both apparent viscosities decreased with the increasing viscosity of HPMC in spite of having the same apparent viscosity. As a result, the high viscosity of HPMC on instant fried noodles was more critical factor compared to apparent viscosity for lowering oil uptake and lipid digestibility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1270-1277
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• 2014

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.299-307
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• 1995

This study was surveyed concept and consumption for Instant foods by homemakers in Inchon city. The result of study were as follows. 1. In the view of integral numberized high, middle, low, high group reached 19.2%, middle was 50.2% and low showed 30.1%. As higher their ages up, the point was high. 2. Their concept of instant food is close to 'convenience' and 'time saving' but far from 'good for health', 'high nutrition' and 'safe sanitation'. 3. Divied into two groups with positive and negative, which proved their concept of Instant foods as 57.5% positively. Negative group which has negative concept for instant food has a good dietary pattern, Positive group which consists of low ages and high income showed positive attitute for instant fodds. 4. Consumption of bred, noodles and soybean sourecs is little bit higher than other items. Consumption by the group which has low ages, highly educated, having small number of children proved high percentage. Also, the group which has good dietary pattern showed low consumption of instant foods comparing to other group. 5. According to the relation between concept and consumption of the instant foods the group that conceives instant foods positive consumes higher than the group which has negative concept.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.737-744
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• 2010

In order to provide fundamental data on development of rice noodles, the quality characteristics of 10 kinds of commercial rice noodles were evaluated. Rice noodles were categorized into 3 groups for examination: 100% rice noodles with different shapes; round shape noodles with different rice contents; and noodles with different rice contents but smilar cooking method. Cooking properties, texture measurement, and sensory characteristics were evaluated. Frozen rice noodles and instant type of noodles made from composite flour of rice and wheat flour exhibited higher scores in overall acceptance. As for the form of noodle, round-shaped noodles seemed to be preferred in comparison to flat-shaped noodles. Generally, noodles with high texture scores of cohesiveness, adhesiveness, chewiness, resilience but not high score of hardness having smooth surface were preferred affecting overall acceptance scores. It appears that cooking methods and cooking time recommended by manufactures, noodle thickness and shape, packaging types such as frozen, refrigerated, and dried noodles were more influential than rice contents in aspects to the quality characteristics of the commercial rice noodle products in this study.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.3
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• pp.197-206
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• 2011

This study was conducted to optimize processing of functional seasoning sauce for instant noodles (SSIN) using response surface methodology (RSM), and to compare the functional properties of commercial SSIN. Central composite designs were adopted in the SSIN processing for ingredient formula optimization. Concentrations of sea tangle ($X_1$), traditional soy sauce ($X_2$), yeast extract ($X_3$) and Ecklonia cava extract (ECE) ($X_4$) were chosen as independent variables. The dependent variables were glutamic acid content ($Y_1$), score of sensory evaluation ($Y_2$), and antioxidative activity ($Y_3$). We found the optimal conditions to be $X_1$=3.91%, $X_2$=20.57%, $X_3$=3.04% and $X_4$=3.78%. The predicted values of the multiple response optimal conditions were $Y_1$=124.0 mg/100 g, $Y_2$=7.6 and $Y_3$=1.95. The antioxidative activity (PF, PF=oil induction period with sauce/oil induction period with distilled water) and ACE inhibitory activity of ECE-added SSIN were 1.98 and 29.0%, respectively, which were significantly higher than those of commercial SSIN (1.09 and 4.4%, respectively).

• Food Science and Preservation
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• v.16 no.5
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• pp.669-674
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• 2009

We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.