• 한국식생활문화학회지
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• 제9권3호
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• pp.241-250
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• 1994

In this study, we analyzed 2-day food records of the 1990 Korean National Nutrition Survey data for 2,000 households, and investigated most popular menu patterns by area, income, meal. The basic menu patterns of Korean, excluding side dishes, were Rice+Soup, Rice+Stew, Rice, Others, Rice+Soup+Stew in the order of proportion for all analyzed sectors. And the proportion of menus with the rice as a main dish was about 90% on the whole. The most popular menus of Korean were Rice+Soup+Kimchi(4.52%), Noodle+Kimchi(4.30%). When they ate rice as a main dish, they had soup, kimchi, and 1 or 2 other side dishes. At large cities, Noodle+Kimchi was the most frequent menu(5.20%). On the other hands, small cities and rural areas, Rice+Soup+Kimchi+Cooked vegetable was common. For the households which salaries less than 5 million won, Rice+Stew+Kimchi is the most prevalent, but households which salaries higher than 5 million won, Noodle+Kimchi was most frequent. At breakfast and dinner, the proportion of Rice+Stew+Kimchi+Cooked vegetable was 4.70%. But at lunch, Noodle+Kimchi was the most frequent and other menu combinations based on noodle were also common. Therefore most households showed conventional rice based menu patterns, but these patterns were decreasing for the large cities, and high income households. Especially at lunch, they used various menus which were not based on rice.

• Nutrition Research and Practice
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• 제13권2호
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• pp.141-149
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• 2019

BACKGROUND/OBJECTIVES: This study examined the association between refined grain consumption by subtype and the incidence of hypertension from the Korean Genome and Epidemiology Study data. SUBJECTS/METHODS: In total, 5,018 participants (2,439 men and 2,579 women) from 40 to 69 years without hypertension were recruited at the beginning (2001-2002). Blood pressure and antihypertensive medication use were assessed biennially for the incidence of hypertension during the 8-year follow-up period (2009-2010). Hypertension was diagnosed as systolic blood pressure ${\geq}140mmHg$ or diastolic blood pressure ${\geq}90mmHg$ or antihypertensive medication use. Dietary intake including refined grains was assessed by a food frequency questionnaire at baseline and the follow-up (2005-2006). A multivariate Cox proportional hazard model was used to examine hazard ratios (HRs) and 95% confidence intervals (CIs) for incident hypertension according to refined-grain consumption. RESULTS: A total of 1,377 cases of hypertension (710 men and 667 women) were newly ascertained. Frequent noodle consumers (${\geq}5servings/week$) among the women had a 2.3-fold higher risk of hypertension than infrequent noodle consumers after adjustment for potential confounders (HR = 2.31, 95% CI = 1.33-4.01, P for trend = 0.0001). However, no significant association was found among the men. The intake of other refined grain products such as white rice and breads was not associated with the incidence of hypertension. CONCLUSION: Frequent noodle consumption was positively associated with a risk of incident hypertension in South Korean women.

• 한국식생활문화학회지
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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.

• 한국식생활문화학회지
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• 제22권3호
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• 한국식품영양과학회지
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• 제39권5호
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• pp.750-756
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• 2010

상백피 2.5% 및 강황 0.01%, 상백피 2.5% 및 강황 0.02%의 농도로 각각 혼합한 추출물을 첨가하여 제조한 생면의 품질 특성을 조사하였다. pH 변화는 대조구와 첨가구간의 유의적인 차이는 나타나지 않았으며, 색도의 경우 추출물의 첨가율이 높을수록 명도와 적색도는 감소하였으나 황색도는 증가되었다. 물성은 첨가량이 증가할수록 경도와 검성은 증가하였으며, 탄력성과 응집성은 유의적인 차이를 보이지 않았다. 저장성을 알아본 결과 저장 21일차에서 상백피 2.5%와 강황 0.02% 추출 혼합물 첨가구가 대조구에 비해 생균수가 약 2 log cycle 정도 감소되어 저장 기간을 연장할 수 있을 것으로 사료된다. 산화도 역시 첨가구가 대조구에 비해 산화도가 감소하여 생면의 산화방지에 도움을 줄 것으로 보인다. 기호도에 있어 전체적인 호감도에서 상백피 2.5%와 강황 0.02% 추출 혼합물 첨가구가 대조구에 비해 높은 점수를 받아 이상의 결과를 종합해 볼 때 상백피 2.5% 및 강황 0.02%의 농도로 첨가할 경우 생면의 저장성, 품질증진 및 관능개선에 효과가 있을 것으로 사료된다.

• 동아시아식생활학회지
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• 제26권5호
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• pp.435-444
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• 2016

본 연구는 생면의 저장성을 연장시키기 위하여 복합항균제제 첨가에 따른 미생물학적 및 이화학적 품질 특성을 무처리구와 비교하면서 조사하였다. 복합항균제제를 첨가한 생면을 $12^{\circ}C$에서 3일간 저장하며, 총균수, 대장균군 및 효모/곰팡이를 측정한 결과, 저장 동안 모든 처리구에서 무처리구보다 미생물의 증식이 억제되었다. 특히, F3 및 F3-1을 첨가한 생면의 총균수 등의 미생물의 증식이 억제되어 생면의 저장성이 크게 증가하는 것으로 나타났다. F3와 F3-1 첨가한 생면은 무처리구보다 pH가 약간 낮게 나타났고, 산도는 모든 처리구에서 유의적인 변화가 없었다. 생면의 관능검사에 있어서 저장기간 동안 0.200%의 F3 또는 F3-1을 첨가한 생면은 무처리구와 비교하여 유사하거나 높은 점수로 관찰되어 관능적 품질을 유지하는 것으로 나타났다. 본 연구에서 얻어진 결과를 종합적으로 고려하여 볼 때, (주)비에스티에서 개발된 복합항균제제인 0.200% 농도의 F3 또는 F3-1을 생면에 첨가하였을 때 생면의 관능적 품질을 유지하면서 저장기간을 연장시킬 수 있을 것으로 사료된다.

• 동아시아식생활학회지
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• 제11권4호
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• pp.295-304
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• 2001

This study was conducted to investigate the cooking properties of noodles made from composite flour blended with green tea powder. As the ratio of green tea powder increased, development time was longer than that of the control. The stability of dough showed higher value than the control except 2% addition group. The highest viscosity was at the 4% addition group. but 2% addition group showed the lowest viscosity. As the additional ratio of green tea powder was increased. the volume expansion ratio was increased, but water soluble solid matters contents in all addition groups had a lower level than that of the control. Also, the yellowness level of noodle was increased, but the brightness, redness and color and flavor acceptability was decreased, as the additional ratio was increased. However. 2~4% addition group of green tea powder had a similar acceptability profile to that of the control group.

• 한국조리학회지
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• 제23권5호
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

• 한국식품영양학회지
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• 제9권1호
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• pp.12-20
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• 1996

The purpose of this study is to explore the daily meal pattern in Seoul families. The informations of this study were obtained from 443 housewives in Seoul during August 20 to September 20, 1994, by using questionnaires. The X2 test was applied to see the individual data. The following observations were made in this study. 57% of Seoul families had rice with side dish set three times a day, the first choice for rice substitute was bread In breakfast and noodle in lunch, 98% of the subjects had rice in dinner The change of tile meal pattern from boiled rice to bread and noodle was the result of social changes such as urbanization, heightening up of education level of woman and the resulting increase of woman employment. They were consumed 2~5 varieties of side dishes. The favorite were Kimchi and Cigag' and Guk. The major meal pattern In Seoul Is still the traditional one composed of boiled rice and side dishes.

• 한국식품조리과학회지
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• 제20권2호
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• pp.133-137
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• 2004

This study was investigated the effects of condensed phosphates (pyrophosphate, metaphosphate and polyphosphate) on the quality and self-life of wet noodle. The initial pasting temperatures were increased by the addition of pyrophosphate and metaphosphate, respectively, whereas those of propylene glycol and polyphosphate were decreased. Pyrophosphate showed the highest final viscosity, whereas metaphosphate showed the lowest. Setback of PG, polyphosphate, pyrophosphate and metaphosphate were all lower than the control. The water absorption ratios of PG and polyphosphate were increased compared to the control, whereas those of pyrophosphate and metaphosphate were decreased. The volume expansion ratios of PG and polyphosphate were slightly increased. Turbidities of PG and polyphosphate were lower than those of the control, whereas those of pyrophosphate and metaphosphate were increased in cooked noodles. The bacterial counts of wet noodles made with PG, polyphosphate, metaphosphate and pyrophosphate were all lower than those of the control after storage at 5$^{\circ}C$.