• 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.

• 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 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.37 no.6
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• pp.928-932
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) extract on quality and functionality of ramyon (deep-fried noodle) were investigated by adding 17.5(v/w; II) and 35%(v/w; III) sangwhang mushroom extracts. Although little differences were generally observed in chemical compositions of ramyon samples II, III, and control, potassium contents of samples II and III were lower than control. Content of $(1{\rightarrow}3),\;(1{\rightarrow}4)\;and\;(1{\rightarrow}6)-{\beta}-D-glucan$, major functional component of sangwhang mushroom, increased in proportion to amount of extract added, 2.04 and $3.69{\mu}g/g$ in samples II and III, respectively, much higher than $0,09{\mu}g/g$ of control. Lightness (L) decreased, whereas redness (a) and yellowness (b) increased with increasing amount of extract added. Ramyons containing extract showed higher preference than control in texture analysis (hardness and tension) and sensory evaluation (taste and texture).

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.649-655
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• 1991

The quality of Ramyon prepared from hard red winter-western white (HRW-WW) and dark northern spring-western white (DNS-WW) flour blends having protein contents of 9.12-9.78% was examined. The noodles were manufactured by commercial process with the same water absorption. The weight and volume of cooked noodle were decreased as the protein content increased at the same cooking time. No significant differences in cooking properties were observed between noodles prepared from HRW-WW and DNS-WW blends. The weight and volume of noodle prepared from HRW-WW blend cooked for 4 min showed significant negative correlation with farinograph and extensograph data and protein contents of flours, but positive correlation with amylograph data. Such correlations were not found from noodles prepared from DNS-WW blend. Based on the sensory evaluation of cooked noodle it was concluded that the optimum protein content for noodle manufacture was in the range of 9.28-9.62%. The replacement of HRW with DNS flour had no effect on the sensory quality of noodle.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.121-127
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• 1988

Ramyon(deep fat fried instant noodle with palm oil) preserved in sunlight, room temp. ($20{\pm}5^{\circ}C$), incubator ($30{\pm}2^{\circ}C$) and corrugated fiber board box to investigate the oxidative changes of the Ramyon lipids. In the study, changes in acid value, peroxide value, carbonyl value, TBA value, fatty acid composition, iodine value and panel test were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, carbonyl value and TBA value of the Ramyon lipid were increased slightly during the storage in aluminum foil package in the corrugated fiber board box in the dark room. They did not appear the oxidative rancid odor at the end of 20 weeks storage. Acid value, peroxide value, carbonyl value and TBA value of the samples under room temp., incubator slightly during storage, while a sharp increase of those values were noticed with the samples of sunlight. Especially, the TBA value of the Ramyon lipid under sunlight markedly increased within 14 weeks and then decreased. Oxidative rancid odor appeared at the end of 10 weeks storage under sunlight, while it took 18 weeks with the sample stored under room temp. and incubator. During the storage under incubator and sunlight for 18 weeks, the content of oleic, linoleic acid decreased, while palmitic and stearic acid increased. However, only small changes were noticed in iodine value of the samples.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.36-41
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• 1973

Chemical changes with time of frying-fats during the frying process (beef tallow with 0.01% BHA and 0.01% BHT, turnover rate 9%/hr and $140{\pm}10^{\circ}C$ temperature) of Ramyon on a commercial scale were studied. No significant changes of carbonyl value and peroxide value were noted up to 120 hrs. However, small increases in acid value, color and dimeric fatty acid were noted. Small decreases in iodine value and the content of unsaturated fatty acids were also observed. Under the experimental storage condition, when the stability of fats heated were compared to fresh fat, minor differences in carbonyl value and weight gain were noted. All of these demonstrated that frying-fats commercially used in Ramyon frying system were maintained in good quality during the frying process.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.409-418
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• 1989

The oxidative stability of the ramyon prepared with ricebran oil fortified with ${\alpha}-tocopherol$, BHA, TBHQ, and ascorbyl palmitate+citric acid or blended with palm oil was studied to assess the suitability of the oil as the frying oil. The antioxidants were added to a ricebran oil at 0.02% level, respectively, while blended oils were prepared by adding a palm oil to the ricebran oil at ratios of 3:7, 5:5, and 7:3. Ramyon samples were prepared by frying steamed noodel with the oils. They were stored in dark at $35.0{\pm}0^{\circ}C$. for 90 days. Peroxide, acid, iodine values, dielectric constant, and fatty acid composition of the oils extracted from the samples were determined regularly. The oxidative stability of the extracted oils and storage stability of the samples were estimated from the results of the determinations. ${\alpha}-tocopherol$ did not exert any appreciable antioxidant effect on the extracted oil while BHA demonstrated some effect. Ascorbyl palmitate with citric acid and especially TBHQ exerted a considerable effect. The storage stability of the samples fried with the oil fortified with TBHQ was as good as that of the samples prepared with the palm oil. The stability of the samples improved as the palm oil content In the frying oil increased. The stability of the samples fried with the blended oil containing 70f) palm oil was comparable to that of the samples prepared with the pure palm oil

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.468-479
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• 1989

The oxidative stability of the ramyon prepared with rapeseed oil fortified with antioxidants or blended with palm oil was studied to explore the possibility of substituting it for Imported frying fats and oils. Natural tocopherols, butylated hydroxyanisole(BHA), tertiarybutyl hydroquinone(TBHQ), and ascorbyl palmitate with citric acid were used at a level of 0.02 percent. Blended oils were prepared by adding a palm oil to the rapeseed oil at ratios of 7:3, 5:5, and 3:7(w/w), respectively. Ramyon samples were stored at $35.0{\pm}0.5^{\circ}C$. for 90 days. The values of parameters, such as peroxide value, unsaturation ratio, and dielectric constant, of the extracted oils were regularly determined. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samples was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of TBHQ ${\gg}$ ascorbyl palmitate with citric acid>BHA>natural tocopherols. The oxidative stability of the ramyon prepared with the rapeseed oil containing 0.02 percent TBHQ was almost as good as that of the ramyon prepared with the palm oil. The stability of the ramyon prepared with the blended oil containing 70 percent palm oil was also as good as that of the ramyon prepared with the palm oil.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.259-264
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• 1972

Oxidative changes of the Ramyon lipids were studied under three experimental storage conditions. Ramyon was 1) exposed to fluorescent light irradiation at $25^{\circ}C$, 2) incubated in the dark at $40^{\circ}C$ and 3) irradiated with ultra-violet light at $25^{\circ}C$. In the study, changes in acid value, peroxide value, carbonyl value, TBA number, fatty acid composition and iodine value were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, and TBA number of the samples under fluorescent light irradiation and $40^{\circ}C$ incubation increased slightly during storage, while a sharp increase of those values were noticed with the samples of ultra-violet light irradiation. Especially, the TBA number of the Ramyon lipid under ultra-violet light irradiation markedly increased within 10 weeks and then decreased. With this change in TBA number, however, the bound form of malonaldehyde increased gradually. During the storage under $40^{\circ}C$ incubation, and ultra·violet irradiation for 10 weeks, the content of linoleic and linolenic acids decreased, while palmitic and stearic acids increased. However, only small changes were noticed in iodine value of the samples. On the other hand, oxidative rancid odor appeared at the end of 16 weeks storage under fluorescent light irradiation and $40^{\circ}C$ incubation, while it took only 4 weeks with the sample stored under ultra-violet irradiation.