Noodles Research Articles

A Literature Review on the Recipes for Pheasant - Focus on Recipe Books from 1800's to 1990's -

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

An outbreak of gastroenteritis caused by contaminated well water in a village, Henan province

To identify the cause and mode of transmission of a gastroenteritis outbreak in a village, Henan province. Gastroenteritis patients were identified through family visits, interviewing the village doctors and reviewing diagnosis and prescription records at the village health clinic. Cases were defined as onset of one of the four symptoms from the village resident during July 20 to August 12, 2010. The symptoms would include diarrhea (≥ 3 times/day), abdominal pain, nausea or vomiting. A retrospective cohort study was conducted to assess the association between drinking raw well water or eating noodles rinsed by raw well water and gastroenteritis. Stools or vomits of the case-patients and the well water samples were tested for bacterial pathogens. Data for 60 case-patients were collected. All cases occurred in the northern part of the village. Persons who used water from a public well in the northern part of the village had an attack rate of 55%, which was 3.5 times of those who did not use the well water (16%) (RR = 3.5, 95%CI: 1.2 - 10). Results from the retrospective cohort study showed that drinking un-boiled water from the well was a risk factor (RR = 1.7, 95%CI: 1.3 - 2.3). Laboratory testing showed that total coliform and E. coli both greatly exceeded the limit considered safe for drinking, indicating there was fecal contamination in the well water. No bacterial pathogens were detected in the patients' stools or vomits. The outbreak was mainly caused by drinking contaminated water from the public well in the northern part of the village.

温暖地向け硬質コムギ品種における中華麺適性と小麦粉特性との関係

温暖地で栽培できる高分子グルテニンサブユニット組成やアミロース含量の異なる硬質コムギ品種・系統を用いて, 官能試験により中華麺適性を評価するとともに, ファリノグラムなどの小麦粉特性を調査し, 中華麺に適した品質の検討を行った. その結果, 中華麺の色とタンパク質含量の間には負の相関があるが, タマイズミなどの白粒種は, 中華麺にした際のホシが少なく, 麺の色が良好であることが明らかになった. また, 極低アミロース系統は麺になめらかさがあり, つるつるとした独特の食感がある麺が得られた. 中華麺評価で重要な項目であるゆで8分後の硬さ, 粘弾性などの食感は, タンパク質含量, ファリノグラム特性, 切断応力と高い相関関係が認められ, 生地物性が強いとゆでのびが少なく, 食感が優れる傾向が認められた. このことから, 生地物性を強くする高分子グルテニンサブユニット5+10に対応する Glu-D1d遺伝子などの導入により強力粉的な小麦粉品質を持たせることで, ゆでのびをおさえ国産コムギの中華麺適性を改善できると考えられた. また, 栽培技術により高タンパク化することでも, ある程度中華麺適性を改善できることを示した.

수입밀과 전분의 혼합 비율을 달리하여 제조한 우리밀국수의 품질특성

국내산 밀품종인 그루밀과 탑동밀의 성분분석과 수입밀과 전분의 대체 비율 또는 가수량을 달리 하였을 때의 반죽 및 국수의 품질특성을 살펴보았다. 국내산 밀가루는 수입 연질밀에 비해 단백질과 회분함량이 높았다. 국내산 밀가루 반죽은 수입밀보다 수분흡수율과 반죽도달시간이 높게 나타났으며, 안정도는 낮고 약화도가 높게 나타났다. 탑동밀의 반죽형성시간이 가장 높았으며, 그루밀이 가장 짧게 나타남으로써 연질밀일수록 반죽형성시간이 짧게 나타남을 알 수 있었다. 탑동과 그루밀에 수입밀 혼합량이 증가함에 따라 수분 흡수율은 감소되는 경향을 보였으며, 반죽형성시간은 탑동밀에 수입밀 30% 대체까지는 감소하였다. 수입산 밀가루의 첨가는 국내산 탑동과 그루밀의 연화를 감소시켰으며, 가수량이 증가함에 따라 전 시료의 점착성이 증가하였는데, 특히 그루밀의 가수량 65%, 10～20% 수입밀 혼합시 가장 점착성이 높게 나타났다. 견고성은 가수량이 증가할수록 감소하였고, 품종별로는 탑동밀이 수입산 밀가루에 비하여 높은 견고성을 보였다. 국수의 기계적인 조직감은 탑동밀에 수입밀의 첨가는 인장력은 증가하고 인장길이는 감소되었으며, 그루밀은 이와는 반대의 경향이 나타났다. 국수의 견고성은 대조구(수입산 밀가루)>탑동>그루밀 순서였으나, 수입산 전분 첨가량이 증가함에 따라 품종에 관계없이 견고성, 부착성 및 씹힘성 모두 증가하였고, 3%이상 첨가시 대조구와 거의 비슷한 경도를 나타내었다. 전분의 첨가에 따른 조리된 국수가닥의 인장력은 대조구인 수입산 밀가루에 비하여 탑동과 그루밀에서 비교적 낮은 값을 보였고, 인장길이는 대조구에 비하여 전반적으로 늘어나지 않아 국내산 밀이 대조구보다 쉽게 끊어지고 늘어나지도 않음을 알 수 있었다. 따라서 그루와 같은 한국산 연질밀은 아밀로즈 함량이 높거나 단백질 함량이 상대적으로 낮은 밀가루를 혼용한다면 수입밀에 뒤지지 않는 제면 성질을 가지며 유연성을 더욱 향상시킬 수 있음을 알 수 있었다.

Brief Introduction of Research Activities of Department of Reparative Materials

Brief Introduction of Research Activities of Department of Reparative Materials

Linux worm enjoys noodles

Linux worm enjoys noodles

PERILAKU MAKAN DAN KEGIATAN PEKERJA WANITA DALAM HUBUNGANNYA DENGAN TINGKAT PRODUKTIVITAS KERJA

This study evaluted nutrient intake and activity of female labors in relation to iron status and blood glucose level which may affect fitness and productivity. This study was part of the research on nutrition and health status during Ramadhan fasting in female labors. Total of 200 subjects, who were not lactating or pregnant, were evaluated for their anthropometry measurements, health status, hemoglobin and hematocrit levels. While 50 subjects were drawn as sub samples for evaluating their food consumption, daily activity, blood glucose level, fitness, and total patch clothes sown. Average energy intake was 142% of their RDA. Most of the labors used to have breakfast daily, which has an average of 30% of their total daily intake. The carbohydrate sources were mostly rice and instant noodles, while consumption of fruits and vegetables was limited and not so varied. Blood glucose was in normal level, while anemia due to low iron status was among 35% of the population. Their fitness was categorized as low, with total patch clothes sown was in the range of 36-46 unit per hour. In general they have to increase fruit and vegetable consumption, to anticipate the low intake of micro nutrients. Keywords: nutrient intake, activity, fitness, productivity, female labor

最近の国内産小麦の品質 うどん適性に関連して

最近の国内産小麦の品質 うどん適性に関連して

ハルサメ調製工程中の組織および澱粉の糊化度の変化

加圧押出式により麺線を調製する際のハルサメの性質を, 糊化度の変化および組織の観察から検討する目的で, 緑豆澱粉および馬鈴薯と甘藷澱粉 (1:1) ハルサメを用いて実験を行い市販ハルサメと比較した. また, ハルサメの食味特性の特徴を官能評価により明らかにした.1. ハルサメ調製工程および保存中の糊化度は, 緑豆澱粉ハルサメの場合, 80℃で押出直後の澱粉麺の糊化度は56%, 沸騰水中で3分間加熱後の糊化度は83%, 直接乾燥により仕上げた場合74%を示し, 冷凍直後の糊化度は45%と大きく低下した. さらに室温に6ヵ月間保存した際の糊化度は39%を示し, これら各段階の縁豆ハルサメの澱粉の糊化度は馬鈴薯と甘藷澱粉 (1:1) ハルサメのものに比べて5-16%低く, 緑豆澱粉ハルサメの澱粉は (1:1) ハルサメのものに比べて糊化されにくく, 老化しやすいことが明らかとなった.2. 市販ハルサメの糊化度は中国産 “龍口粉絲” は36%, 日本産懸垂式は34%そして日本産押出式は42%であった. またハルサメの調理後の糊化度は, 馬鈴薯と甘藷澱粉 (1:1) ハルサメの場合65%を示した.3. 顕微鏡観察から, 研究室で調製した緑豆澱粉ハルサメは加圧押出式による製麺方法を用いたため, 糊化が十分に行われず, 未糊化の澱粉粒が残存する不均一な組織を形成したと考えられる.市販ハルサメ3種の組織は澱粉の種類や麺の調製法による差が明らかに認められ, 中国産 “龍口粉絲” は外層部に繊維状の配向が観察された. この組織は日本産ハルサメおよび研究室調製の緑豆ハルサメとも明らかに異なり, 中国産ハルサメの透明度や光沢, 物性にも関与していると考えられた.4. ハルサメの食味特性は, 原料澱粉の性質とともに麺の調製法に大きく依存することが明らかとなり, このことは物性測定の結果と同様であった.

でん粉の調理に関する研究 Ｖ 緑豆・そら豆でんぷんの調理法およびめん線調製法がはるさめの理化学的性質に与える影響

アルカリ法と発酵法により調製した緑豆および蚕豆澱粉を用いて, 加圧押出成型機によりハルサメを調製したおのおののハルサメおよび市販ハルサメについて, 散乱光吸収スペクトルによる透明度, 膨潤度, 溶解度, 物性, アミロース含量およびアミロペクチンの鎖長分布の測定を行い次のような結果を得た.1. 発酵法により調製されたハルサメは, アルカリ法のものに比べて透明度が低く, 引張り強度が大で伸びにくい麺となる傾向を示した. このことから加圧押出成型機により麺を調製する際の澱粉の調製法としては, アルカリで除タンパクを行う方法が, 発酵法に比べて効果的と考えられる.2. 蚕豆ハルサメは緑豆ハルサメに比べて硬さは小さく, 伸び弾性率が大で麺として伸びにくい傾向を示した.3. 緑豆と蚕豆ハルサメの物性の違いをアミロース含量およびアミロペクチンの鎖長分布から検討した結果, 緑豆と蚕豆澱粉のアミロース含量は同様な値であったが, 蚕豆澱粉のFr. III/Fr. IIの値は緑豆澱粉よりも小さい値を示し, これはハルサメの物性と同様の傾向といえる. このことから豆類澱粉では物性とFr. III/Fr. IIの値になんらかの関係があうのではたいかと考えられる.4. 研究室調製ハルサメおよび市販ハルサメの性質は, 原料澱粉の性質とともに, 麺の調製法に大きく依存すると考えられる. 中国産ハルサメ “龍口粉絲” は市販ハルサメ中, 最も透明度が高く, 伸び率が大で溶解しにくいなど, ハルサメとしてすぐれた物性を示した. 日本産押出式は溶解度が高く, 付着性が大で麺として伸びにくい傾向を示し, 日本産懸垂式はその中間の値を示した.5. 散乱光吸収スペクトルによる透明度の測定は, ハルサメの透明度や光沢の有用な測定法と考えられる.

Buffon's Noodle Problem

(1969). Buffon's Noodle Problem. The American Mathematical Monthly: Vol. 76, No. 8, pp. 916-918.

Buffon's Noodle Problem

Buffon's Noodle Problem

Studies on Packaged Noodles (III)

Studies on Packaged Noodles (III)

Report on Lipoids and Lipoid P2O6 in Noodles

Report on Lipoids and Lipoid P2O6 in Noodles

Report on Noodles

Report on Noodles

The book of noodles: stories of simpletons

The book of noodles: stories of simpletons

Variant of the Three Noodles

Variant of the Three Noodles

“Noodle's oration”

“Noodle's oration”

“NOODLE'S ORATION”

“NOODLE'S ORATION”

“Noodle”

“Noodle”