• 한국식품영양학회지
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• 제12권5호
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• pp.523-528
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• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• Food Science and Biotechnology
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• 제16권2호
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• 생명과학회지
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• 제22권10호
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• pp.1378-1383
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• 2012

쌀을 이용하여 국수제조에 한계점을 개선하기 위하여 다양한 영양소를 함유한 현미를 사용하여 이를 발효한 후 국수를 제조하여 특성을 확인하였다. 국수는 백미와 현미를 이용하여 백미국수, 발효백미국수, 현미국수, 발효현미국수를 각각 제조하여 사용하였다. 제조된 국수의 일반성분 분석 결과 발효하였을 때 조단백질 함량은 증가 되었으며, 조지방, 탄수화물의 함량은 감소하였다. 또한 수분의 함량은 현미국수가 백미보다 2배 이상의 함량을 보였으며 발효하였을 때 약간 감소하는 것을 확인하였다. 색도는 발효함에 따라 약간의 변화는 있었으나 유의적인 차이는 나타나지 않았다. 조리시 중량, 부피는 증가하였으나 백미로 만든 국수에서 그 변화가 가장 낮았으며, 조리된 국물의 탁도는 백미로 만든 국수에서는 높게 나타났지만 다른 국수에서는 일정한 탁도를 나타내었다. 조리된 국수의 texture은 조리시에 수분의 함유로 조직이 부드러워짐에 따라 대부분 감소되었으나, 발효함에 따라 탄성도는 증대되었다. 따라서 영양학적 성분을 다량 함유하는 현미를 이용한 발효현미국수를 제조함으로서 쌀을 이용한 국수제조의 단점을 개선하고 현대인의 기호도에 적합한 쌀 가공식품으로의 개발이 가능하다고 사료된다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.531-538
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• 2011

This study considered the whole intake patterns and realities of consumption of instant noodles on sales targeting children and adolescents. Based on a total of 1021 subjects, data from self-administrated questionnaires were collected and analyzed using comparative statistical analysis, including frequency, chi-square, t-test, and one-way ANOVA. Results of the study were as follows. The preference levels for instant noodles by children and adolescents were 5.25, thereby showing a more than moderate preference. Middle school boy students' preference for instant noodles was the highest. The main reason for preferring instant noodles was taste and convenience. The main reason for disliking instant noodles was poor nutrition and likelihood of becoming fat. The intake of instant noodles was the highest between lunch and dinner with a frequency of once to twice per week. Content of soup powder given taking instant noodles was the largest in having putted all. The soup quantity of being left given taking instant noodles was possessed the majority in almost not eating soup. The main reason for not consuming soup was being full or concerns for health. A significant difference was observed in preference level for instant noodles and in intake patterns depending on the respondents' general characteristics. Limitations and future research directions are also discussed.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1081-1088
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• 2008

In this study, the antioxidant activities and quality characteristics of noodles amended with spirulina were evaluated. Wheat flour noodles were prepared using three levels of spirulina (0, 0.63, 1.25 and 2.5%). The moisture content of the noodles that contained spirulina was higher before and after cooking. and these increases occurred in a concentration dependant manner. Furthermore the Hunter L (lightness), a (redness) and b (yellowness) values of noodles that contained spirulina were higher before and after cooking. and these values increased as the concentration of spirulina increased. Moreover the textural properties, which included, hardness, cohesiveness, springiness, gumminess, and chewiness, were significantly higher in noodles that contained than in the controls. Additionally, the antioxidant activity of noodles that contained spirulina increased in a concentration dependent manner. Specifically, the: $IC_{50}$ values of the DPPH radical scavenging activity for raw noodle was 726.00 mg/g, whereas that of raw noodles that contained 1.25 and 2.5% spirulina was 449.96 mg/g and 439.44 mg/g, respectively. Finally, a sensory preference test revealed that cooked noodles that contained 1.25% spirulina had the highest color, odor, taste and overall preference scores. Taken together, these findings suggest that up to 1.25% of the wheat flour could be substituted with spirulina to improve the quality of the noodles.

• 동아시아식생활학회지
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• 제20권4호
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• pp.524-530
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• 2010

The purpose of this study was to determine the characteristics of noodles with added Polygonati odoratum powder. Noodles' water binding capacity increased with increasing amounts of Polygonati odoratum powder. Solubility and swelling power increased with the temperature increasing proportionally to the amounts of added Polygonati odoratum powder. The gelatinization time decreased with increasing of Polygonati odoratum powder. The rate of weight increase and water absorption of cooking noodles decreased with increasing Polygonati odoratum powder. But the turbidity of the soup increased. With increasing Polygonati odoratum powder, L-values were shown to decrease and a and b value were increased. The results of sensory evaluation were that noodles containing under 5% Polygonati odoratum powder were rated as high-quality noodles.

• 한국작물학회지
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• 제47권1호
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• pp.21-28
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• 2002

Noodle texture parameters of Korean style wet and dry noodles and relationships between noodle quality and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, using Korean winter wheat cultivars and lines. No significant difference for chewiness was found between cultivars over locations. Noodles made from flours from 1997 showed significantly higher chewiness than those from 1998. Chewiness of cooked noodles showed positively significant correlations with protein content and SDS sedimentation volume and negatively significant correlations with starch peak viscosity and flour swelling volume. Korean winter wheat cultivars, except for Gobunmil, Keumkangmil Tapdongmil, Suwon 265 and Suwon 280, showed chewiness of cooked noodles similar to commercial flours used for noodle making in Korea and Japan.

• 식품과학과 산업
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• 제50권1호
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• pp.36-56
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• 2017

The importance of noodles in Korean diet is becoming greater in recent years. This article is an overview on a variety of Korean noodles including dried noodle, naengmyeon (buckwheat noodle), dangmyeon (starch noodle) and instant fried noodle. It gives also the background information on the changes of the definition of noodles. Since Koreans are the largest consumer of instant fried noodles per capita in the world, primary emphasis was placed on the development history of instant fried noodles.

• 한국식품영양과학회지
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• 제39권5호
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• pp.737-744
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• 2010

국내 시판 쌀국수 10종을 구입하여 3군으로 분류하여 조리 특성과 관능 특성을 살펴보았다. 순수 쌀국수의 경우 제조사의 조리방법이나 조리시간에 따라 조리손실률과 경도, 부착성, 인장강도가 다르게 나타났다. 쌀가루 혼합 비율이 다른 시료의 비교에서 쌀가루 혼합 비율에 상관없이 국수가 굵을수록 단단하고 조리시간이 긴 시료일수록 부착성이 증가하였다. 불에 직접 삶지 않고 뜨거운 물을 부어 익히는 조리법 시료군이 국수의 조리 손실률이 현저히 낮았다. 특히 실온에서 일정시간 침수 후 뜨거운 물을 부어 조리하는 쌀국수의 조리 손실률이 유의적으로 낮았다. 국수 품질특성간의 상관성 조사에서 국수의 전반적인 기호도는 부착성, 응집성, 탄력성과 양의 상관성을 갖는 것으로 나타났다(p<0.01). 본 연구 결과에서 쌀가루 함량보다는 조리방법 및 시간, 국수 굵기, 최종 포장 상태에서 냉동, 냉장, 건면의 차이 등이 조리 특성과 조직감, 관능 특성에 다양하게 영향을 미친다는 것을 알 수 있다. 공통적으로 관능검사에서 덜 단단하고 쫄깃함, 부착성, 매끄러움성, 씹힘성, 탄력성이 높다고 평가될수록 쌀국수의 전반적 기호도가 높게 나타나 조직감에 의해 쌀국수의 기호성이 크게 좌우되는 것으로 나타났다. 본 연구의 제한점으로 시판 쌀국수를 시료로 사용하였기 때문에 포장지에 나타난 정보에만 국한하였으며, 국수의 품질 특성에 영향을 줄 수 있는 쌀 품종, 국수 제조 방법, 첨가물 사용 유무 등을 고려하지 못한 점을 들 수 있다. 그리고 쌀국수 제품의 포장지에 제시되어 있는 제조사의 조리방법이 제품의 특성을 최대한 살릴 수 있는 적정 조리 조건이었는지 또한 추후 검토가 필요한 부분이다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.180-188
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• 2009

본 연구는 매생이와 쌀을 이용하여 쌀가루에 매생이 분말 1.9, 3.8, 5.7%를 첨가하여 제조한 쌀국수의 품질 특성을 조사하였다. 매생이 국수는 대조군에 비해 수분함량은 감소되었으나, 회분함량은 유의적으로 증가되었다(p<0.05). 무기질 함량은 전반적으로 대조군에 비해 매생이 첨가군에서 높게 나타났다. 조리 특성은 조리한 매생이 국수의 조리 후 중량, 부피, 탁도 모두 대조군에 비해 매생이 첨가군에서 유의적으로 높게 나타났다(p<0.0001). 표면 색도의 경우 L값과 a 값은 감소하였고, b값은 증가하였다. 조리면에 대한 TPA(texture profile analysis) 결과 견고성(p< 0.0001)과 부착성(p<0.05)은 매생이 첨가군이 유의적으로 감소하였고, 부서짐성은 대조군에 비해 5.7%군에서 유의적으로 낮게 나타났다(p<0.001). 응집성(p<0.05), 탄성(p<0.05), 검성(p<0.0001)은 매생이 첨가군이 대조군에 비해 유의적으로 높게 나타났다. 매생이 국수의 저장성 실험은 $5^{\circ}C$에서 8일간 저장한 국수의 pH 변화는 매생이 첨가군이 대조군에 비해 높게 유지 되었으며, 총균수와 진균류 측정에서 매생이 3.8% 첨가군이 다른 군에 비해 저장성이 높게 나타났다. 관능평가 결과 색과 외관의 기호도가 다른 군에 비해 3.8% 첨가군에서 유의적으로 높게 나타났다(p<0.05).