빅데이터 분석을 활용한 평양냉면의 소비자 인식 조사 - 의미연결망 분석을 중심으로 -

김영갑 한국호텔리조트학회 2020 호텔리조트연구 Vol.19 No.4

This study set out to investigate how major issues and important factors related to Pyeongyang cold noodles were formed in the social media among social media users through the frequency, network, and semantic network analysis of Big Data. For this purpose, the study analyzed blogs and cafes provided by Naver and Daum and examined text materials about Pyeongyang cold noodles mentioned by social media users in the social media around the nation for the year of 2019. The analysis results were as follows: First, consumers defined certain taste and meat broth such as bland as the basic elements of Pyeongyang cold noodles and considered Mul and Bibim cold noodles as representative menus of Pyeongyang cold noodles; secondly, there were total 23 main keywords in the characteristic cluster of Pyeongyang cold noodles, and they can be understood as the core elements for the success of Pyeongyang cold noodles; and finally, five clusters other than the characteristic cluster of Pyeongyang cold noodles included items regarded as the brand characteristics of famous restaurants specialized in Pyeongyang cold noodles. These findings indicate that consumers choosing to have Pyeongyang cold noodles made use of a "pedigree."

죽엽의 생리활성 및 죽엽분말 첨가 냉면의 제조

오혜숙 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.5

This study was conducted to determine the usefulness of bamboo leaf powder as a functional ingredient for buckwheat cold noodles. The antioxidative 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%e, 3% or 5% of bamlxo 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% banllxxt 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 noodles will be a gooxl way to intake the biologically active ingredients for good health.

냉면(冷麪)의 형성과 분화 고찰(考察)

이윤정(Lee, Yun-Jung),최덕주(Choi, Duck-Joo),안형기(Ahn, Hyung-Gi),최소례(Choi, So-Rye),최재영(Choi, Jae-Young),윤예리(Youn, Aye-Ree) 한국외식경영학회 2016 외식경영연구 Vol.19 No.6

본 연구는 고문헌 속에서 드러난 냉면 관련 기록을 통해서 냉면의 형성과정을 살피고, 중세와 근대의 음식조리서에서 냉면이라는 명칭으로 소개된 재료와 조리 법을 통해서 냉면의 분화과정을 고찰해 보고자 하였다. 전통음식이자 향토음식인 냉면의 원형을 찾아보고자 하는 것이 이 연구의 첫 번째 목적이었고, 둘째는 우리 나라를 대표하는 음식인데 반해 그에 대한 연구가 매우 일천해 잘못 이해되고 있는 정보의 수정에 있었다. 따라서 이 글에서는 냉면을 둘러싼 고문헌 속의 명칭과 시기, 향유계층, 재료, 조리법 등을 있는 그대로 서술하면서 냉면에 대한 본격적인 이해와 연구의 시론(試論)으로 삼고자 하였다. The purpose of this study is to investigate the process of the formation of cold noodles through the records of cold noodles revealed in the old literature and to investigate the process of differentiating cold noodles through materials and recipes which were introduced as cold noodles in medieval and modern food cookbooks. The first aim of this study was to find the original form of cold noodle which is a traditional food and the local food. Secondly, it is the representative food of our country. Therefore, in this article, we tried to make a full-scale understanding and research about cold noodles by describing naming and timing in the old literature surrounding cold noodle, flavor class, ingredients, and recipe as it is.

저온 플라즈마 처리한 쌀국수의 품질 특성

김현주(Hyun-Joo Kim),이병원(Byong Won Lee),백기호(Ki Ho Baek),조철훈(Cheorun Jo),김재경(Jae-Kyung Kim),이진영(Jin Young Lee),이유영(Yu-Young Lee),김민영(Min Young Kim),김미향(Mi Hyang Kim),이병규(Byoungkyu Lee) 한국식품과학회 2020 한국식품과학회지 Vol.52 No.5

쌀국수의 유통 안전성 확보를 위한 기초자료를 확보하기 위하여 최근 각광받고 있는 저온 플라즈마 처리에 의한 쌀국수의 품질 특성 분석을 하였다. 본 연구에서 이용한 플라즈마는 컨테이너형 유전격벽 플라즈마로 방전 가스는 공기를 활용하여 0, 5, 10 및 20분 처리하였고 미생물 감균효과, 색도, 경도 및 지질산패도 변화를 측정하였다. 쌀국수에 B. cereus 및 E. coli O157:H7을 접종한 후 20분간 플라즈마 처리 시 E. coli O157:H7은 2.75 log CFU/g 감소하였고, B. cereus는 검출되지 않았다. 색도 측정결과 플라즈마 처리에 의해 명도(L<SUP>*</SUP>), 적색도(a<SUP>*</SUP>) 및 황색도(b<SUP>*</SUP>) 모두 증가하였으며, 경도는 처리시간이 증가함에 따라 감소하는 경향을 보였다. 하지만 플라즈마 처리에 의해 지질산화가 일어나는 경향을 보였다. 따라서 공기로 방전된 저온 플라즈마 기술은 쌀국수의 품질안전성을 개선될 것이라고 판단되나 관능적 품질 특성 개선을 위한 적합 플라즈마 모델 선정, 포장방법 개선 등의 후속연구가 필요하다고 판단된다. Cold plasma has been applied to improve quality of food product; however, studies on its effects on microbial and physicochemical qualities of rice noodles are rarely conducted. In this study, changes in the quality characteristics of rice noodles treated by cold plasma were determined. Cold plasma was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air), and dielectric barrier discharge plasma treatments were applied to rice noodle samples for 0, 10, or 20 min. Rice noodles inoculated with either Bacillus cereus or Escherichia coli O157:H7 were subjected to plasma treatment for 20 min, and the approximate bacterial count reduction were 4.10 and 2.75 log CFU/g, respectively. The Hunter color values of the sample were increased after cold plasma treatment. Peroxide values and thiobarbituric acid reactive substance (TBARS) were increased with an increase in cold plasma treatment time. Futhermore, lipid oxidation was enhanced. Although further studies are warranted to evaluate changes in chemical qualities, such as lipid oxidation of rice noodles, induced by cold plasma, the results suggest that cold plasma can improve the microbial and physical qualities of rice noodles.

자외선 조사 표고버섯 분말과 해조칼슘이 첨가된 냉면의 제조

윤교희,오혜숙 한국지역사회생활과학회 2007 한국지역사회생활과학회지 Vol.18 No.1

The purpose of this study was to determine the usefulness of Shiitake mushroom, which was rich in vitamin D2 through UV irradiation. For the practical use, we prepared the cold buckwheat noodles using UV irradiated Shiitake mushroom powder and seaweed derived calcium. The time required to acquire 2.5 J/cm2 of UV was 30-45 minutes, when the mushrooms were disposed 18 cm below within 1 cm from the UV light. Among the texture profiles detected by texture analyzer, adhesiveness and chewiness were significantly influenced by addition of mushroom powder and/or calcium. Adhesiveness appeared in only 3% mushroom powder noodle, and chewiness was significantly decreased by both of mushroom powder and seaweed calcium. Shiitake powder lowered lightness(L) and yellowness(b), but these deminishing effect on L and B value were compensated with addition of seaweed clacium. With cooking, the value of L was increased and redness(a) and yellowness(b) were decreased in comparison with raw noodle. According to sensory evaluation, addition of Shiitake and calcium increased the preference scores of color and overall acceptance of cold buckwheat noodles, but flavor, taste and texture were not influenced by those ingredients. We concluded that addition of 5% Shiitake and/or calcium to cold buckwheat noodles might give advantages for born health without bad effects on characteristics of those noodles.

비빔냉면 관련 조리법에 관한 문헌적 고찰 -1800년대~1980년대까지 조리법 자료를 중심으로-

박채린 ( Chae Lin Park ),정혜정 ( Hea Jung Chung ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.4

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.

서울 ${\cdot}$ 경기지역 냉면전문점의 서비스 품질에 대한 중요도 평가

김태형,오유진,이영미,Kim, Tae-Hyoung,Oh, Yu-Jin,Lee, Young-Mee 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.1

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.

비타민 D₂ 강화 표고버섯과 해조칼슘 첨가 냉면의 저장성 예측 - 연구노트 -

정숙현,오혜숙,윤교희,Chung, Sook-Hyun,Oh, Hae-Sook,Yoon, Kyo-Hie 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.9

비타민 $D_2$ 강화한 표고버섯(3%)과 해조칼슘을 첨가하여 비살균 제품이며 숙면에 속하는 냉면을 제조한 후, 편의식 개발을 목적으로 저장성을 예측하고자 하였다. $5^{\circ}C$에서 8일간 냉장저장하면서 미생물 및 관능적 품질 변화를 관찰한 결과, 냉면의 초기 세균 수는 2.54 log CFU/g 정도였으며, 냉장 조건에서 6일까지는 세균수가 5 log CFU/g 이하로서 식용에 적합하다고 판단되었다. 버섯냉면을 8일간 냉장저장 중에는 이취를 인식하지 못하였고 육안으로는 곰팡이 발생여부를 확인할 수 없었다. 표고버섯 첨가냉면을 총 8주 동안 냉동저장$(-18^{\circ}C)$하여 검사한 결과, 총세균수는 $770{\sim}160$ CFU/g 정도로 저장기간 중 유의적 차이를 보였으나 전 기간에 걸쳐 숙면의 저장가능 조건인 $1{\times}10^5$ CFU/g 이하로서 8주까지는 유통 및 저장 조건이 잘 유지된다면 미생물적 품질은 비교적 안전할 것으로 여겨진다. 윤기, 버섯 향, 쌉쌀한 맛, 씹힘성 및 탄력성의 관능특성은 8주간의 냉동저장 기간 동안 제조 직후와 비교할 때 유의적인 차이를 보이지 않았으며, 이 결과는 미생물검사 결과와 함께 저장 안정성이 매우 큼을 시사하는 것으로 여겨진다. Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5oC) and 8 weeks of storage under frozen conditions $(-18^{\circ}C)$. Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of $5^{\circ}C$ and the shelf-life of these noodles could be extended to 8 whole weeks when stored at $-18^{\circ}C$. Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in $5^{\circ}C$ were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at $-18^{\circ}C$.

냉면전문점 메뉴품질이 고객만족에 미치는 영향:

전진영(Jun, Jin-Young),유영진(Yoo, Young-Jin) 한국외식경영학회 2018 외식경영연구 Vol.21 No.2

본 연구의 목적은 냉면전문점의 메뉴품질이 고객가치와 고객만족에 미치는 영향을 파악하고, 메뉴품질과 고객만족 간의 관계에서 고객가치의 매개역할을 분석하는 것이다. 수집된 자료는 SPSS 22.0과 AMOS 22.0 프로그램을 이용하여 분석하였다. 본 연구의 실증분석에 따른 결과를 요약하면 다음과 같다. 첫째, 메뉴품질은 음식의 맛, 메뉴의 독창성, 메뉴의 다양성, 메뉴의 가격 요인으로 분류되었다. 메뉴품질의 음식의 맛, 메뉴의 독창성, 메뉴의 다양성, 메뉴의 가격 요인 모두 고객가치에 유의한 영향을 미치는 것으로 나타났다. 둘째, 메뉴품질의 음식의 맛, 메뉴의 독창성, 메뉴의 다양성, 메뉴의 가격 요인 모두 고객만족에 유의한 영향을 미치는 것으로 나타났다. 셋째, 고객가치는 고객만족에 유의한 영향을 미치는 것으로 나타났다. 넷째, 고객가치는 메뉴품질과 고객만족 사이에서 매개효과가 있는것으로 나타났다. 본 연구는 연구결과를 통하여 메뉴품질, 고객가치 및 고객만족도를 향상시킬 수 있는 전략적 시사점을 제시하였다. The purpose of this study is to examine the effect of menu quality of cold noodle restaurants on customer value and customer satisfaction and to analyse the mediating effects of customer value on the relationship between menu quality and customer satisfaction. Collected data were statistically analyzed using SPSS 22.0 and AMOS 22.0. The results of this study are as follows: First, menu quality consists of taste of food, creativity, variety and price of menu. Among menu quality, taste of food, creativity, variety and price of menu had a significant influence on customer value. Second, among menu quality, taste of food, creativity, variety and price of menu had a significant influence on customer satisfaction. Third, customer value had a significant influence on customer satisfaction. Fourth, customer value had a mediating effect on the relationship between menu quality and customer satisfaction. The conclusion section suggested strategic implications to induce menu quality, customer value and customer satisfaction based on the findings.

냉면 육수 조리법의 표준화 연구

김업식,최일숙,구성자 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.6

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±5℃. The highest amino acid contained in B, BC, 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).