발간년도 : [2024]
| 논문정보 |
|
| 논문명(한글) |
[Vol.19, No.3] Quality Characteristics of Collagen Input Functional Jjolmyon of Boiled Noodle Type |
|
| 논문투고자 |
In-Chul Kim, Jin-Hyun Yu |
|
| 논문내용 |
Jjolmyeon is a Korean food that was born in Michuhol-gu, Incheon. Jjolmyeon is a very tough noodle product and is eaten with spicy bibimbap seasoning. Therefore, Jjolmyeon is classified as Bibimmyeon. Bae Hong-dong Jjoljolmyeon, which began selling in 2023, is gaining sensational popularity with sales of 4.5 billion won in less than two months. However, research on jjolmyeon is very insufficient, so it is hoped that this study will contribute to the jjolmyeon market because a lot of research is needed. In addition, collagen is also seeing a significant increase in sales in the global and domestic markets. In particular, it is popular as a health functional food because it contributes to the skin beauty effect. Therefore, we developed a deep sleep chewy noodles containing collagen to reflect the trend. Collagen derived from fish has a unique odor, making it difficult to apply to general foods. In addition, the recommended daily intake is 1,000 mg, but cotton products boil in water when eaten, causing collagen to disappear. These points minimized the loss rate through optimization of collagen input and manufacturing process. The only noodle products with collagen are Ottogi ramen. Therefore, it is more necessary to develop a needle product using collagen. Most of the developed jjolmyeon analysis was analyzed through an accredited certification body to secure public confidence. It is hoped that the developed chewy noodles, which also contribute to the skin care effect of the people, will contribute to the development of the food industry by achieving the recommended daily intake of collagen and eating chewy noodles that are sensationally good. |
|
| 첨부논문 |
|
|
|
|
|
자료실 > 논문지 
