• 한국식생활문화학회지
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• 제21권5호
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• pp.507-515
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• 2006

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000${\sim}$10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

• 한국식품조리과학회지
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• 제20권5호
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• pp.498-504
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• 2004

This study was conducted to determine the usefulness of bamboo leaf powder as a functional ingredient for buckwheat cold noodles. The anti oxidative and fibrinolytic activities of bamboo leaf powder were very high, and were further maintained or improved after strong heat treatment. We prepared buckwheat cold noodles using 0%, 3% or 5% of bamboo leaf powder. Only the cohesiveness of the noodle having 5% bamboo leaf powder was lower than that of the noodles contained 0% and 3% bamboo leaf powder. The L-, a- and b-values were significantly different between noodles which contained bamboo leaf powder and those which did not. Nevertheless, the amount of bamboo leaf powder didn't affect the color parameters of buckwheat cold noodles. According to sensory evaluation, the addition of bamboo leaf powder improved the score of color and texture of buckwheat cold noodles, but overall acceptance was not significantly affected. Cooked volume, cooking loss and turbidity of buckwheat cold noodle containing 5% bamboo leaf powder were lower than the others, indicating that adding 5% bamboo leaf powder prevented the softening of the noodles with moist heat. We concluded that the application of bamboo leaf for the production of buckwheat cold noodle will be a good way to intake the biologically active ingredients for good health.

• 한국식품조리과학회지
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• 제17권6호
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• pp.589-597
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• 2001

This study was conducted to develop a standardized Korean cold noodle stock recipe which can be used in food service establishments. The qualities of three kinds of stock made of beef rib only(B group), beef rib added with chicken(BC group), and beef rib added with chicken and vegetable(BCV group) were investigated by using sensory evaluation and instrumental analyses for free amino acids and nucleotides during heating (2, 3, 4, and 6 hr) at 90$\pm$ 5$\^{C}$ The highest amino acid contained in B, BCV, and BCV groups was arginine followed by alanine, glycine, and glutamic acid. B and BC groups was extracted to the best contents of amino acids by heating for 4 hours but BCV group for 3 hours. Nucleotides were extracted from B and BC group between 3 and 4 hours of heating but in BCV group between 2 and 3 hours. In sensory evaluation, BCV group obtained the highest score for overall preference. In the measurement of color difference, BCV group was the lowest in L value(lightness) but the highest in b value(yellowness).

• 한국식생활문화학회지
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• 제22권1호
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• pp.22-31
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• 2007

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

• 대한가정학회지
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• 제25권4호
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• pp.63-71
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• 1987

Interviews of 208 women concerning dietary changes during pregnancy were under-rtaken from September 1986 to January 1987 at the medical centers in Seoul and Kyung Ki. 84% of the total subjects felt the morning sicksnes such as nausea and vomiting within the first trimester of pregnancy. There was a significant correlation between the experience of moring sickness and some environmental factors such as school carreer, food intake in early pregnancy, the number of meals and taking of medicines for promoting nutrition. Foods for which specifie cravings were frequently cited were fruits, meats, cold noodle, noodle and chinese food. Foods of aversions were Kimchi, meats, fish and fatted foods. With regard to beverage, there were the increase in milk and fruint juices consumption and the decrease in coffee ingestion during early pregnancy primarily attributed the concern for feto-maternal health. Possible explanation for these changes associated with pregnancy discussed.

• 한국식생활문화학회지
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• 제26권4호
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• pp.307-313
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• 2011

The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800's to the 1980's. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.

• 대한지역사회영양학회지
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• 제23권2호
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• 한국지역사회생활과학회지
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• 제18권1호
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• pp.55-62
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• 2007

본 연구는 표고버섯에 많이 함유된 ergosterol을 비타민 D로 전환시킨 표고버섯 분말을 메밀 냉면에 첨가함으로써 우리 국민의 골격 건강에 도움을 줄 수 있는 건강편의식을 개발하기 위한 것이다. 표고버섯 분말의 활용성을 조사하기 위하여 제조한 냉면의 종류는 기본 메밀 냉면 외에 3% 표고버섯분말 첨가냉면, 5% 표고버섯분말 및 해조칼슘 첨가 냉면, 3% 표고버섯 분말 및 해조칼슘 첨가 냉면 등 총 5종이었다. 표고버섯 분말은 총 반죽 무게의 3%와 5% 수준으로 첨가하였고, 해조칼슘의 첨가량은 냉면 1회 분량 당 1.4g의 칼슘이 함유되도록 하였다. 냉면의 질감에 대한 기계적 측정 결과, 버섯분말 혹은 해조칼슘 첨가로 인해 조리면의 경도, 응집성, 검성 및 탄력성 등은 영향을 받지 않는 것으로 나타났다. 접착성은 3% 버섯분말첨가 냉면에서만 약하게 나타났으며, 씸힘성은 특히 해조칼슘에 의해 유의적으로 감소하였고 버섯분말 첨가량이 증가량이 증가할수록 낮아지는 경향을 보였다. 냉면의 색도는 버섯분말 첨가로 농도와 황색도가 낮아진 반면 해조칼슘은 이를 보완하는 경향을 나타냈으며, 생면에 비해 조리면에서 L값은 높아진 반면, a, b 값은 모두 감소하였다. 조리면의 농도는 기존 메밀냉면에 비해 버섯분말이나 해조칼슘을 첨가하였을 때 유의적으로 낮았으며, 황색도는 버섯분말 첨가로 감소하였다가 해조칼슘 첨가시 유의적으로 증가하였고, 적색도는 대조군과 3% 버섯분말 첨가냉면의 경우에는 적색보다는 오히려 녹색 쪽으로 기울었다. 버섯분말 및 해조칼슘 첨가에 따른 메밀냉면의 기호도를 비교한 결과, 풍미, 맛, 질감은 기존의 메밀냉면과 유의적 차이를 보이지 않았으나, 색깔과 수응도에서 5% 버섯분말 첨가 냉면이 가장 좋게 평가되었다. 결과적으로 냉면에 풍미는 버섯분말 첨가에 의해, 그리고 맛과 질감은 해조칼슘을 가함으로써 개선되는 것으로 해석할 수 있다.

• 한국식생활문화학회지
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• 제26권2호
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• pp.128-141
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• 2011

The mainly purpose of this research was to investigate tendency of changes regarding the recipe of Naengmyeon (Korean cold noodles) based on water. In order to conduct of this research, we analyze the recipe data published in Korea from 1800's to 1980's. A method of mainly study was conducted by content analysis and literature review. The documents of recipe used research were 42 literatures (euigwae, recipe book, magazines, and dictionaries). In addition, the recipes of Naengmyeon based on water were total method of 84. The results of an analysis of recipe data published in the last 200 years showed 3 different types of the recipe of Naengmyeon based on water; 1) Naengmyeon based on water of Kimchi juice type 2) Naengmyeon based on water of (meat) broth type 3) Naengmyeon based on water of mixed (Kimchi juice+broth) type.

• 급식외식위생학회지
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• 제3권1호
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• pp.38-44
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• 2022

This study investigated the microbiological hazards in the manufacturing processes of Naengmyeon. Sanitary indicative bacteria, such as aerobic plate counts and coliforms as well as pathogenic bacteria, were examined from raw materials, manufacturing processes, working area, 17 utensils and equipment. The aerobic plate counts for raw materials and arrowroot starch estimated as 0.77±0.68~5.02±0.28 and 5.02±0.28 log CFU/g, respectively. Coliforms were detected from wheat flour, buckwheat flour, and potato starch. Staphylococcus aureus was detected to be 0.61±1.06 log CFU/g in wheat flour and 0.20±0.35 log CFU/g in buckwheat flour. During the manufacturing process, aerobic plate counts for kneading process were 4.54±0.34 log CFU/g. But after the press out and heat process, contamination of aerobic plate counts and coliforms decreased and remained at a low level until the release process. Aerobic plate counts before washing disinfection of screw were 3.28±0.62 log CFU/100 cm², the level of which was high in utensils and equipment that had contact with employees or water. These results represent not only an important indicator for the hygienic level but also a scientific basis for analyzing biological hazards, which lead to the introduction of HACCP for the production of safe and hygienic cold noodles processed by manufacturers.