• 한국식품조리과학회지
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• 제25권1호
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• pp.31-38
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• 2009

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

• 한국식생활문화학회지
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• 제18권6호
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• 한국식품조리과학회지
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• 제26권6호
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• pp.821-830
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• 2010

This study was carried out to investigate the quality characteristics and storage of wet noodle with added Cheonnyuncho powder. Wet noodles were prepared at concentration of 1, 3, and 5%(w/w) of the fruit based on flour weight. Moisture content of the noodles with or without Cheonnyuncho powder was 34~36%. Ca, K, Mg, Fe, Mn and Zn contents of Cheonnyuncho noodle were increased at increasing concentrations of Cheonnyuncho powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For hunter's color values of noodles, L(lightness) and b(yellowness) values decreased with increasing concentration of Cheonnyuncho powder, whereas a(redness) value increased. For mechanical characteristics of the noodles, adhesiveness, cohesiveness, chewiness, elasticity, and brittleness of cooked noodle with Cheonnyuncho powder were lower than those of control. The pH of Cheonnyuncho noodle was lower than that of control during storage. Bacterial counts of wet noodle with 1% and 3% fruit powders were lower than those of the control and 5% fruit powder on the 8th day of storage at $5^{\circ}C$. From the sensory evaluation, texture, taste, and overall preference were not significantly different between the control and fruit group, but the color of 5% Cheonnyuncho noodle was significantly higher than that of control (p<0.05). In conclusion, the results of this study suggest that the addition of 1% and 3% Cheonnyuncho powder in combination with flour tended to improve antimicrobial effects during storage when compared to control.

• 한국식품조리과학회지
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• 제17권4호
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• pp.373-379
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• 2001

In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.

• 한국식생활문화학회지
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• 제18권5호
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• pp.428-436
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• 2003

The effect of addition with maesil(Prunus mume) juice for extending the shelf-life of wet noodle was investigated by measuring quality changes such as total microbial count and pH. The Prunus mume juice showed antimicrobial activities against Salmonella enteritidis, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Escherichia coli. When the wet noodles containing Prunus mume juice were kept at $4^{\circ}C$ for 20 days, it was showed that the drop of pH was not significantly occurred during the storage. Total microbial counts for control exceeded the initial putrefactive criterion level of $1.0{\times}10^6\;cfu/g$ at 16 days of storage at $4^{\circ}C$. However, total microbial count of wet noodles with the addition of 10%, 20% and 30% Prunus mume juice were $3.0{\times}10^2\;cfu/g,\;3.0{\times}10^2\;cfu/g,\;and\;1.5{\times}10^2\;cfu/g$, respectively, and these bacterial counts were still less than the criterion level ever at 20 days of storage. The addition of Prunus mume juice extended the shelf-life of wet noodle appreciably.

• 한국식품위생안전성학회지
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• 제24권4호
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• pp.348-351
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• 2009

본 연구는 생면산업 현장에서 주로 사용하고 있는 주정(ethanol)의 첨가에 따른 미생물의 증식변화와 유통기한 연장 효과를 과학적으로 평가해보고자 하였다. 이를 위해 ethanol을 0, 1, 2% 첨가하였으며, $10^{\circ}C$ 에서 저장하는 동안에 생면의 총균수의 변화를 측정하였다. 생면의 품질 기준인 6 log cfu/g을 적용하여 유통기한을 추산하였다. 그 결과 ethanol 첨가 생면의 유통 가능기한은 무첨가군의 경우 9.17일, 1% 첨가군의 경우 15.02일, 2% 첨가군의 경우 27.03일로 추정되어 무첨가군과 비교하여 63.8%, 194.8%의 유통기한을 연장효과를 보였다. 따라서, 생면에 주정(ethanol)의 첨가는 유통기한 연장에 효과적인 것으로 평가되었다.

• 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$^{\circ}C$.

• 한국식품과학회지
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• 제32권4호
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• pp.828-833
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• 2000

흰떡과 생면의 저장성을 연장 시키기 위하여 주정 처리와 키토산 처리 및 주정과 키토산의 병용처리를 하여 저장기간에 따른 품질의 변화를 조사하였다. 흰떡의 경우 아무 처리를 하지 않은 대조구는 6일, 주정처리는 27일에 총세균수의 기준치인 $1{\times}10^{6}\;CFU/g$을 넘어섰으며 젖산 1% 용액을 사용한 경우는 20일에 $1{\times}10^{6}\;CFU/g$ 이상이 되었다. 그러나 키토산으로 처리했을 때에는 저장 76일 까지도 총세균수가 기준치 이하를 나타내어 주정처리를 한 경우보다 약 3배 정도의 저장성 연장 효과가 있음을 알 수 있었다. 생면의 경우 대조구와 주정처리구는 7일 만에 총세균수가 기준치를 넘었으며 키토산처리의 경우는 82일이 경과해도 $1{\times}10^{6}\;CFU/g$ 이하의 값을 나타내어 키토산 처리에 의한 저장성 연장 효과를 확인할 수 있었다.

• 한국식품영양학회지
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• 제30권5호
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• pp.960-972
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• 2017

The objectives of this study was to investigate the properties and stability of the wet noodles added to nanoemulsion as a industrial model system, and in so doing, survey practical applicability in the food industry. In order to test out these objectives, the characteristics and stability of the wet noodles added to nanoemulsion were investigated and their cooking characteristics and capsaicinoids loss were examined. As a result, the test results showed that the findings indicated that the post-cooking loss of capsaicinoids in the wet noodles added to double-layer nanoemulsion covered with chitosan was less than the losses in the wet noodles added to any other noodles. More especially, this demonstrates that the noodle added to double-layer nanoemulsion covered with chitosan scored significantly higher than the others with reference to their cooking properties, color, texture, stability for storage stability, and sensory evaluation. These results show that the findings of this study demonstrated that the noodles added to nanoemulsions could be produced as a food-grade merchandise because they could provide enhanced encapsulation capacity of capsaicinoids and higher acceptability.

• 한국식품영양과학회지
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• 제39권9호
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• pp.1373-1378
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• 2010

본 연구는 생면의 저장성을 연장시키기 위하여 주정처리와 AC 처리 및 주정과 AC의 병용처리를 하여 $10^{\circ}C$에서 저장기간에 따른 품질의 변화를 조사하였다. AC를 처리한 생면은 대조구와 주정을 처리한 생면보다 pH가 높게 나타났고, 저장기간이 늘어남에 따라 생면의 pH는 약간 감소하였다. AC와 주정을 첨가하여 제조한 생면을 조리한 후 경도, 부착성, 탄성, 응집성, 검성, 씹힘성을 측정하였을 때 첨가제에 관계없이 유의적으로 달랐으나 그 차이는 미비하게 나타났다. 생면의 저장기간 동안 일반세균수는 대조구는 7일, 주정처리는 14일에 일반세균수의 기준치인 6.00 log CFU/g을 넘어섰다. 그러나 AC 0.2%와 주정을 함께 첨가 시 미생물의 생육이 억제되어 생면의 저장성이 크게 증가하는 것으로 나타났으며 AC만 0.2% 첨가 또는 AC 0.1% 및 주정 첨가도 일반세균 증식을 효과적으로 억제함으로써 저장기간이 연장되는 결과를 보였다. 조리된 생면의 관능검사에 있어서 저장기간 동안에 AC를 처리한 생면은 관능적 특성을 더 오래 유지하였으나 AC의 첨가율에 따른 유의적인 차이는 보이지 않았다. 본 연구 결과 전반적으로 생면 제조 시 AC를 첨가하였을 때 $10^{\circ}C$에서 저장기간을 연장시킬 수 있을 것으로 사료된다.