• Journal of the Korean Society of Food Culture
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• v.26 no.2
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.125-131
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• 2010

Quality improvements of Naengmyeon broth were explored by adding prickly castor-oil tree extract to the broth. Samples of Naengmyeon broth containing various levels (0, 0.1, 0.2, 0.3, 0.4%) of prickly castor-oil tree extract were stored at $4^{\circ}C$ for five days. During storage, the pH decreased with an increase of total acidity; however, this decrease in pH was slowed with by increasing levels of prickly castor-oil tree extract. Turbidity levels, along with total solid contents in the liquid portion of the Naengmyeon broth, increased in all treatments as storage proceeded, although the extent was somewhat suppressed by the prickly castor-oil tree extract. As a result of storage, colorimetric lightness values decreased and redness and yellowness increased. Total viable cells and coliform bacteria were lower in the Naengmyeon broth with added prickly castor-oil tree extract compared to the control. Also, with increasing prickly castor-oil tree extract concentration, fewer total viable cells and coliform bacteria were observed. The VBN contents of the broth samples containing prickly castor-oil tree extract was higher than of control, and the more prickly castor-oil tree extract were higher than the VBN content of the control; moreover, as prickly castor-oil tree extract content increased, less VBN was detected. In sensory evaluations, the 0.3% treatment was the most favored in terms of color, smell, sour taste, carbonated taste, and the overall acceptability. In conclusion, the addition of prickly castor-oil tree extract, having antimicrobial activity and natural antiseptic qualities, improved the storage duration of Naengmyeon broth. Also, the sensory characteristics of the 03% treatment were especially preferred.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.328-333
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• 2003

When the extract of the medicinal plants, Kaempferia galanga L., Zanthoxylum bungeanum, Eugenia caryophyllata, Foeniculum vulgare, was added to Naengmyeon broth with the concentration of 0.1% and 0.3% each, its effect during the preservation time of broth was investigated. pH of the extract-added broth was lower than control at the initial, but higher after 72 hours of preservation, which showed that when it added 0.1% and 0.3% of extract to the broth, pH of Kaempferia galanga L. was 4.92 and 5.08 respectively, whereas control was 4.60. Titratable acidity was lowered after 48 hours and also Kaempferia galanga L. showed the lowest acidity with 0.66 for adding 0.1% of its extract and 0.55 for 0.3% of adding, but control was 0.89 at the time of 90 hours of preservation, and then it showed to be lowered in the order of Zanthoxylum bungeanum, Eugenia caryophyllata and Foeniculum vuigare. Turbidity of each broth added the extracts of four of the medicinal plants was 7.5∼7.9 and 7.9∼8.2, respectively for 0.1% and 0.3% of concentration at the initial, but it began to lower and 90 hours later it was 8.8∼9.5 and 8.7∼9.0 respectively, whereas control was 10.8. Total viable cells(TVC) and coliform bacteria(CB) were increased with great at the 72 hours of preservation time, and Kaempferia galanga L. was the most effective, which when control was 4.8${\times}$10 CFU/ml at 72 hours, TVC was 1.7${\times}$10 CFU/ml for the addition of 0.1% of extract and 0.9${\times}$10 CFU/ml for 0.3%. CB was 3.2${\times}$10 CFU/ml for 0.1% and 1.7${\times}$10 CFU/ml for 0.3% respectively and 6.0 ${\times}$ 10 CFU/ml for control at the time of 72 hours, and it was lowered in the order of Zanthoxylum bungeanum, Eugenia caryophyllata and Foeniculum vulgare. Volatile basic nitrogen content detected that control was 2.67mg% at first, and then increased to 3.96mg% at 90 hours of preservation, but the broth added with the extract of Kaempferia galanga L. was 2.58mg% for 0.1% and 2.47mg% for 0.3% at the initial, and at 90 hours it was 3.64mg% and 3.33mg% respectively. The results of adding the extracts of four medicinal plants for the improvement of the preservation time of Naengmyeon broth, were that the most effective medicinal plant was Kaempferia galanga L. and the antimicrobial activity of the medicinal plant extracts for Naengmyeon broth was highly effective after 3 days of preservation time.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.402-408
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• 2023

Consumer interest in food nutrition continues to grow; however, research on consumer preferences related to nutrition remains limited. In this study, big data analysis was conducted using keyword logs collected from the national information service, the Korean Food Composition Database (K-FCDB), to determine consumer preferences for foods of nutritional interest. The data collection period was set from January 2020 to December 2022, covering a total of 2,243,168 food name keywords searched by K-FCDB users. Food names were processed by merging them into representative food names. The search frequency of food names was analyzed for the entire period and by season using R. In the frequency analysis for the entire period, steamed rice, chicken, and egg were found to be the most frequently consumed foods by Koreans. Seasonal preference analysis revealed that in the spring and summer, foods without broth and cold dishes were consumed frequently, whereas in fall and winter, foods with broth and warm dishes were more popular. Additionally, foods sold by restaurants as seasonal items, such as Naengmyeon and Kongguksu, also exhibited seasonal variations in frequency. These results provide insights into consumer interest patterns in the nutritional information of commonly consumed foods and are expected to serve as fundamental data for formulating seasonal marketing strategies in the restaurant industry, given their indirect relevance to consumer trends.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.901-909
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• 2003

This study was conducted to devise a scheme for the development of foods designated as Yookmee (“6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang(ox bone soup and boiled rice), Samgyetang (chicken stew stuffed with glutinous rice and ginseng), Dolsotbap (boiled rice mixed with vegetables), Goojeukmook (acorn jelly), Sootgol-naengmyeon (cold buckwheat noodles with broth) and Daecheongho minmulgogi-maeuntang (spicy hot freshwater fish soup). A questionnaire was developed and administered by means of an interview regarding the subjects' recognition of and preference for the six dishes, their usual eating places and eating frequencies, the need for some standardization of recipes and for nutrition labeling including serving sizes and nutrient content. The total number of subjects who participated in this study were 328 (male 112, female 216) living in Daejeon. The subjects who were aware of the presence of Yookmee were more in their thirties or older (15%) compared to those in their twenties (9.6%) The percentages of the subjects who recognized the Yookmee as the representative foods were twice among those in their thirties (over 60%), as compared to 31.5% in their twenties (p<0.001). Samgyetang was one of the favorite foods of all the Yookmee among those in their twenties and Goojeukmook was the favorite for all the other age groups. The incidence of those eating one of Yookmee more than once a month was 51.5% in all the age groups, but the intake frequency was lower among those in their twenties (43.8%). The percentage of those who recommended Yookmee as a food for guests was the highest among those in their fifties (54.7%). The first reason why the subjects do not recommend these foods was because they were unfamiliar with Yookmee; among those in their thirties and forties the 2nd reason was because it is not much enough in quality or quantity to be served as a food for guests. Over 60% of the subjects felt the need for standardization of Yookmee, recipes for especially those in their fifties did feel the needs (92.5%). Furthemore, regarding labeling of sowing sizes and nutrients contents, over 80% of the subjects wanted these, and this desire tended to increase with age. From these results, it seems reasonable to accept Yookmee as the representative foods of Daejeon, despite the fact that many people do not yet currently do so. Since most of the subjects (85.4%) partake Yookmee outside of their homes, it is recommended that efforts need to be expanded on enhancing the nutritional quality, the taste and the quality control of Yookmee by standardizing the recipes, labeling the serving sizes and nutrient contents, and providing educational and publicity programs.