발간년도 : [2023]
| 논문정보 |
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| 논문명(한글) |
[Vol.18, No.2] Development of Kalguksu Noodles Containing Collagen |
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| 논문투고자 |
In-Chul Kim |
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| 논문내용 |
A food ingredient that has recently become popular with consumers is collagen, which is known to contribute to skin beauty effects. Collagen products have a very steep development rate, and are mainly popular in home shopping as health functional foods. However, since collagen is mainly manufactured with fish scales, it is difficult to apply it to general foods due to its unique odor. In particular, noodle products are generally manufactured with a clean taste of noodle itself, so it is difficult to develop a product with collagen because it is sensitive to odor. In addition, the recommended daily intake is 1,000mg, but the developed Kalguksu noodle product is boiled in water when eating, so collagen is lost at this time. These points minimized the loss rate by optimizing the amount of collagen input and the manufacturing process. Since noodle products containing collagen have not yet been popularized, it is urgent to develop noodle products using collagen. Particularly, a sensually good noodle product was developed, and its manufacturing process and product design were completed. Various environmental analyses, including sensory evaluation, were analyzed using an authorized analysis agency to secure public confidence. It is hoped that it will be able to contribute to the development of the food industry through the development of kalguksu noodle products that contribute to the skin beauty effect of the people. |
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