• The Journal of the Korea Contents Association
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• v.21 no.10
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• pp.163-171
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• 2021

Various records on health, food and treatment are written in ancient documents of Korea such as old recipe books, Korean medical books and history books, through these records, the principle of Sikchi can be discovered. Sikchi includes the meaning of medicine and food work on the same principle, and it is not only as traditional knowledge but also affecting modern food culture. Based on this principle of Sikchi, this study tried to lay a foundation that can be used as a modern health food material through scientific verification of foods recorded in the ancient literature. For this purpose, Omigalsu, a traditional drink made from omija, soybean, and honey, which is related to blood glucose control, which is one of the representative metabolic diseases of modern people, was selected as the subject of this study. In order to compensate for the agglomeration of beverages caused by honey or the rise in postprandial blood glucose, which occurs when the traditional Omigalsu recorded in the ancient literature is reproduced, the raw material that can be substituted for honey was discovered. The health promotion and quality improvement effects of newly prepared Omigalsu using honey substitutive raw material were confirmed through a comparative test with traditional Omigalsu. Based on this study, through scientific research using the principle of Sikchi, we intend to lay a foundation that can be used as various contents in the medical and food fields such as food bio and healthcare in modern society.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.29-40
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• 2008

The primary objective of this study was to determine the optimal mixing ratio in preparing Omi-Galsu concentrate. By varying the amounts of Omija extract, mung bean juice, and sugar in the concentrate mixture, we found that pH increased with greater amounts of Omija extract and sugar. According to sensory evaluations, sugar and total free sugar contents were highest when the mixing ratio was 1:1:20%(Omija extract, mung bean juice, and sugar respectively). This ratio also presented the most attractive color and highest overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.62-70
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• 2009

The principal objective of this study was to determine the optimal dilution magnification for Omi-Galsu. The pH of Omi-Galsu generated by varying the temperature of 200cc of water ($4^{\circ}C$ and $80^{\circ}C$) and quantity of Omi-Galsu concentrate (36 g, 45 g, 54 g) was $3.24{\sim}3.33$ and the sugar content of the solution was $6.60{\sim}9.50$, higher than the tea beverages on the market and slightly lower than fruit juice beverages. The Omi-Galsu had a caloric content of $30.65{\sim}38.70\;kcal$, and a protein content of $0.45{\sim}0.65%$. As a result of the sensory evaluations conducted during the summer season, it was determined that the Omi-Galsu produced by mixing 54 g of Omi-Galsu concentrate into 200cc water at $4^{\circ}C$ or $80^{\circ}C$ was the most preferred; however, during the winter months, the "gusto" of the Omi-Galsu produced by mixing 54g concentrate into 200cc water at $4^{\circ}C$ or 45 g of concentrate into 200cc water of $80^{\circ}C$ was preferred most strongly. All in all, the optimal dilution magnification for Omi-Galsu was found to be $4.7{\sim}5.4$.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.