• Title, Summary, Keyword: ramen

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A Study on Relationship among Attributes of Ramen Package Design, Ramen Image and Chinese Customer's Choice of Ramen (한국 라면 포장지 디자인 속성과 라면포장지 이미지, 그리고 중국 소비자의 한국 라면 선택간의 관계에 관한 연구)

  • Ryu, Jeong Yeol;Ha, Heon-Su
    • Culinary science and hospitality research
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    • v.22 no.4
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    • pp.156-169
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    • 2016
  • The purpose of this study is to verify relationships among attributes of ramen package design, ramen image, and chinese customer's choice of ramen. We chose, as a sample, ramen 'sour ramen', 'squid jjambbong', 'tasty ramen', 'noodle beef soup', and 'seasame ramen'. The findings and implications can be summarized as follows. first, while chinese customers chose 'sour ramen' as the most favorable ramen, followed by 'tasty ramen', 'squid jjangbbong', 'noodle beef soup', and 'seasame ramen', for ramen image they most highly evaluated 'sour ramen' followed by 'squid jjangbbong', 'tasty ramen', 'seasame ramen', and 'noodle beef soup'. Second, there is a significant difference in popularity and reliability of quality, but no significant difference in attractiveness and healthiness among most attributes of ramen package design. Third, compared to 'seasame ramen', the popularity and reliability of quality for 'sour ramen', reliability of quality for 'squid jjangbbong', reliabilty of quality, and healthiness for 'tasty ramen' had positive effect on choice, while attractiveness for 'noodle beef soup' had a negative effect on their choice.

Effect of Modified Starches on Caking Inhibition in Ramen Soup

  • Wee, Hye-Won;Choi, Young-Jin;Chung, Myong-Soo
    • Food Science and Biotechnology
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    • v.16 no.4
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    • pp.646-649
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    • 2007
  • The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and com starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant ($T_2$) were measured as a function of temperature. $T_2-Temperature$ curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by $5^{\circ}C$ following the addition of only 0.5% modified cornstarch. The results indicate that the modified com starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.

Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant noodle Ramen (저염화 라면의 소비자 선호 분석을 활용한 기술사업화 전략)

  • Oh, Sang Ho;Leem, Choon Seong
    • Journal of the Korean Society of Food Culture
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    • v.33 no.6
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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.

Changes in Perceived Intensities of Pungency of Ramen Soup (라면에서 나타나는 매운 감각 인지 강도의 변화)

  • Imm, Bue-Young;Shon, Sang-Soo;Kim, Kyung-Nam
    • Korean Journal of Food Science and Technology
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    • v.35 no.4
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    • pp.623-627
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    • 2003
  • The intensity of pungency of capsicum solutions (30 Scoville Unit and 50 Scoville Unit) was decreased when a pork extract paste was mixed with the capsicum solutions. Three types of flavor enhancers, 0.5% (w/w) monosodium glutamate, 0.5% (w/w) IG (IMP : GMP = 0.5 : 0.5) and 0.5% (w/w) $Aromild^{\circledR}$ (yeast extract) decreased pungency of hot ramen soup including chilli pepper. 10% (w/w) sucrose decreased pungency of 0.66 ppm capsicum, and 0.66 ppm capsicum decreased sweetness of 10% (w/w) sucrose. Pungency of hot ramen soup was also affected by types of noodles which is boiled in the soup. The intensity of pungency of the ramen soup with fried noodles was lower than the soup with dried or fresh noodles.

The Amount of Sodium in the Processed Foods, the Use of Sodium Information on the Nutrition Label and the Acceptance of Sodium Reduced Ramen in the Female College Students (가공식품의 나트륨함량과 일부 여대생의 나트륨 영양표시 이용 및 저염 라면에 대한 수용도)

  • Chang, Soon-Ok
    • Journal of Nutrition and Health
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    • v.39 no.6
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    • pp.585-591
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    • 2006
  • The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30 - 70% DV per serving size. In Ramen not much difference was observed for the sodium content by food companies though each company provides various amount of sodium reducing as much as 25% DV. The proportion of female college students who read the nutrition information reached 62% but it remained 32% on the sodium information. They purchase low sodium foods rarely however their intention to buy low sodium foods increased up to 40% in condition that sodium information is given on the food label. Nevertheless 50% of them would not buy low sodium food if the taste is undesirable. Low sodium ramen cooked with 80% soup-base was acceptable by the subjects. Majority of them responded the soup was rather salty indicating the reduction of sodium in ramyeon is possible.

Development of Reaction Flavors with Enzymatic Hydrolysate of Krill Euphausia superba in Ramen Sauce

  • Kim, Ye-Joo;Park, Jin-Yong;Park, Hyun-Joo;Kim, Seon-Bong;Chun, Byung-Soo;Lee, Yang-Bong
    • Fisheries and aquatic sciences
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    • v.17 no.4
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    • pp.403-408
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    • 2014
  • Antarctic krill Euphausia superba is an excellent potential source of food protein. We used enzymatic hydrolysate of Antarctic krill and 10 other precursors to seek the optimum krill reaction flavor and apply to ramen sauce. Krill concentrate and powder were compared by sensory evaluation. The krill powder performed better preference, and was added to ramen sauce, which itself performed better than a commercial shrimp flavored sauce. In total, 47 and 39 volatile compounds were identified from krill concentrate and powder, respectively. Both products contained many aldehydes and sulfur-containing compounds. The whisky flavor of aldehydes lowered the shrimp flavor of the krill concentrate. Sulfur-containing compounds were found in krill powder, confirming the results from sensory evaluation.

In Vitro Digestibility of Chemically Modified Starches and Ramen Starches (화학적 변성전분 및 라면 전분질의 In Vitro 소화율)

  • Kim, Sue-Yeon;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.26 no.4
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    • pp.475-478
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    • 1994
  • The hydrolyzability of chemically modified starches and ramen staches was determined by hog pancreatic ${\alpha}-amylase$ in vitro test. The extents of hydrolysis were 64.5% and 59.3% in native and acetylated potato starch, 70.5% and 60.4% in native and hydroxypropylated corn starch, and 65.2% and 57.3% in native and hydroxypropylated high amylose corn starch, respectively. The hydrolysis extents of waxy corn starch derivatives were shown in the descending order of pregelatinized (74.3%)>native (72.1%)>acetylated (66.5%)>acetyl distarch adiphate (56.4%)>hydroxypropyl distarch phosphate (50.7%). In the test on starches of container and regular ramen cooked by practical way, no significant difference was observed between ramen products of five different makers. Although the hydrolysis rate and extent of chemically modified starches were lower than those of native starches, the digestibility of ramen seemed to be not affected in the common diet as the use level of modified starch was relatively low.

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EInfluence Food-related Lifestyle of Chinese Customers on Purchase Intention for Korean Ramen - Moderatoring Effects of Food Neophobia and Korean Attitude to Food Safety - (중국 소비자의 식생활 라이프스타일이 한국 라면 구매의도에 미치는 영향 - 푸드네오포비아와 한국 식품안전태도의 조절효과 중심으로 -)

  • Ha, Heon-Su
    • Culinary science and hospitality research
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    • v.22 no.3
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    • pp.92-107
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    • 2016
  • The purpose of this study is to investigate how food-related lifestyle of Chinese customers affect purchase intention for Korean Ramen and to verify the moderator effects of food neophobia and Korean attitude to food safety between them using hierarchical regression analysis suggested by Baron & Kenny. The findings and implications can be summarized as follows. First, while food-explorer or convenience-oriented traits in Chinese customers have significant and positive effects, the health-oriented trait has a negative effect on purchase intention of Chinese customers for Korean Ramen. Second, there is negative moderating effect between the trait of convenience-oriented and purchase intention of Chinese customers for Korean Ramen. Third, there is a positive moderating effect between the trait of food-explorer or convenience-oriented, and purchase intention of Chinese customers for Korean Ramen.

Identification of Irradiated Granule-Type Ramen Soup Powder by Pulsed Photostimulated Luminescence and Thermoluminescence during Storage

  • Yi, Sang-Duk;Yang, Jae-Seung;Kim, Dong-Woo;Shin, Doo-Ho;Jo, Gab-Yeon;Chang, Kyu-Seob;Oh, Man-Jin
    • Preventive Nutrition and Food Science
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    • v.8 no.1
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    • pp.79-84
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    • 2003
  • This study was carried out to establish a method for determining if granule-type Ramen soup powder has been irradiated. Thermoluminescence (TL) and pulled photostimulated luminescence (PPSL) were used as the detection methods through observed changes of TL and PPSL intensities after storage under differing conditions. PPSL intensities increased with increases in irradiation doses. The threshold level of PPSL was below 412$\pm$58 photon counts regardless of storage conditions (room and darkroom) after 10 months. TL intensities also increased with increasing irradiation doses. The coefficients ($R^2$) of PPSL (0.74~0.94) and TL intensities (0.92~0.58) were very highly correlated with irradiation dose. The PPSL and TL intensities were decreased after 10 months of storage. These results indicate that discrimination of irradiated from non-irradiated granule-type Ramen soup powder is possible using TL and PPSL methods despite the decrease in intensities of TL and PPSL with increasing storage times.

Rolling Process Automation For Uniform Thickness of Dough Sheet of Ramen Noddles (라면 면대의 균일한 두께를 위한 압연공정 자동화)

  • Yoo, Dong-Sang;Yoo, Byung-Kook
    • Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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    • v.26 no.11
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    • pp.97-103
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    • 2012
  • The basic processing unit for instant ramen noodles includes mixing, rolling, boiling, frying, cooling, and packing processes. For uniform thickness of dough sheets in rolling process, the roll-gap in rolling process needs to keep uniform thickness of flour sheets in spite of different kinds of raw materials. In this paper, we have developed a roll gap adjustment system using a PLC (Programmable Logic Controller) with a touch panel and an AC servo-mechanism to make dough sheets with a good gluten starch-network structure and uniform thickness and to contribute to process standardization by transferring from tacit knowledge of skilled workers to explicit knowledge. The developed system can adjust the roll gap in units of 0.01mm and correspond to various product items which have different thickness specification by recalling the presetting values of the desired thickness from database.