• Culinary science and hospitality research
• /
• v.22 no.4
• /
• pp.156-169
• /
• 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.

• Food Science and Biotechnology
• /
• v.16 no.4
• /
• pp.646-649
• /
• 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.

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.623-627
• /
• 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.

• Preventive Nutrition and Food Science
• /
• v.8 no.1
• /
• pp.79-84
• /
• 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.

• Journal of Nutrition and Health
• /
• v.39 no.6
• /
• pp.585-591
• /
• 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.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.6
• /
• pp.523-530
• /
• 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.

• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.131-135
• /
• 2009

The identification characteristics of irradiated commercial Ramen soup were investigated depending on radiation sources and doses by electron spin resonance (ESR) spectroscopy. Two commercial powder soups (RS-1, RS-2) were irradiated at 0 to 20 kGy under ambient conditions by both a Co-60 gamma irradiator and an electron beam (EB) accelerator, respectively. Crystalline sugar-induced multi-component signals with g-values of 2.010/2.011, 2.006, 2.002 and 1.999 were detected in the irradiated Ramen soup (RS-1, RS-2), whereas $Mn^{2+}$ signals were observed in non-irradiated samples, thereby distinguishing each other. Under the same analytical conditions, the intensity of ESR signals was higher in EB-irradiated samples than the gamma-irradiated ones. Determination coefficients ($R^2$) between irradiation doses and corresponding ESR responses were above 0.9665 in all the samples, and the magnetic field of specified g-value remained constant. The predominant ESR signals of $g_2$ (2.010-2.011) and $g_3$ (2.002) increased with corresponding doses of irradiation ($R^2$= 0.9750-0.9981).

• Korean Journal of Community Nutrition
• /
• v.20 no.1
• /
• pp.11-20
• /
• 2015

Objectives: The purpose of this study was to examine mothers' eating behavior and salty taste and its relationship to their preschool children's eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers' salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers' score was lower than their preschoolers' one. Salty foods with high preference and intake frequency by mothers and preschoolers were 'salted dry fish, stock fish' and 'soup, stew, noodle soup'. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers' dietary behavior was better than the mothers' one. However, preschoolers' dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children's eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children.

• Korean Journal of Food Science and Technology
• /
• v.41 no.5
• /
• pp.515-521
• /
• 2009

The DEFT (direct epifluorescent filter technique)/APC (aerobic plate count) test was utilized to screen powdered Ramen soup samples (RS-1, RS-2) whether or not they have been microbial-decontaminated. The initial microbial loads of commercially-packaged samples were log DEFT 6.46 (RS-1) and 7.05 (RS-2), but the viable bacterial counts were log APC 2.74 (RS-1) and 1.95 (RS-2), respectively; this finding showed that they have been already decontaminated by methods other than irradiation. The same samples were then subjected to gamma irradiation at 0, 5 and 10 kGy in order to evaluate the microbial and physicochemical changes during post-irradiation storage for 6 months under room conditions ($10{\pm}3^{\circ}C$). The DEFT count was constant in irradiated samples even at different doses, but APC decreased with dose increases; this implies that the log DEFT/APC increased in a linear fashion with dose. No coliforms, yeasts and molds were detected in any of the samples, whereas the initially detected aerobic bacteria ($5.49{\times}10^2CFU/g$) were inactivated by 5 kGy or more and no growth was observed during the subsequent storage period. The pH of RS-1 was reduced by irradiation (p<0.01), but increased (p<0.01) with increasing storage time. Irradiation induced a reduction in volatile basic nitrogen (VBN), whereas an increase in thiobarbituric acid (TBA) values was observed. The storage time proved more influential than irradiation up to 10 kGy in terms of changes in the VBN and Hunter’s color values of powdered Ramen soups.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.509-516
• /
• 1998

Thermoluminescence measurements were applied to the detection of seasoned-powered foods such as shellfish extract powder, seasoned marine products, Ramen soup powder and sardine extract powder whether they are irradiated or not. Correlation coefficients $(R^2)$ between irradiation doses and corresponding TL responses were more than 0.5966 in all samples and 0.9500 in Ramen soup powder. TL threshold value was pre-established for the detection of unknown Ramen soup powders by verifying TL responses with a re-irradiation step. Threshold values were maximum 1.37 for the nonirradiated samples and minimum 6.06 for the 2.5 kGy-irradiated samples. The samples showing values between 1.37 and 6.06 were subjected to a re-irradiation step for their detection, which results were reconfirmed by enumerating the total bacterial load of the detected samples. Pre-established threshold values were successfully applicable to the detection of 167 coded unknown samples, both nonirradiated and irradiated with gamma or electron-beam energy. In the assessment of irradiated doses, three calibration curves were pre-established by plotting TL intensity versus applied doses, of which a quadratic equation was obtained for the potential estimation of irradiated doses with some variations from the real doses.