• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.185-196
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• 2012

This study of the emotional image of the package design of Tea drink. Above all, Collects the packages of tea drink in the Chinese market. Investigate the taste adjectives with about the package design of Tea drink. And 'Sweet. Bitter, refreshing, sour 'four major taste adjectives were deduced. Next, Investigate the level with the taste adjectives of the package design of tea drink and the affinity of package design of tea drink. Finally, Analyzed the distinction of visual elements with the taste adjectives of the package design of tea drink. And, Analyzed the distinction of visual elements according to impact of preference of the package design of tea drink.

• Industry Promotion Research
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• v.2 no.1
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• pp.31-38
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• 2017

This study is an exploratory study on the package design research strategy for the activation of the energy drink market. We analyzed the case study of energy drinks and the preference of energy beverage package design which are being sold in Korea and overseas from Oct. 24 to 28, 2016. The results of this study are as follows: First, preference is given to two colors, blue and red, regarding the color of package design of energy drinks. In particular, blue was the most preferred at 62.8%, and the reason for choosing color was the image that reminds me of energy drinks, and it was highly visible. Second, most preference of energy drinks for packaging material was selected from can and glass materials, and most preferred for can. Third, preference for calligraphy was found to be due to the dynamic images of energy drink preferring rough images. Fourth, package design awareness focused on overall image rather than one factor. The limitations of the study are the research subjects only to university students in Daejeon and Chungnam area. In the future, it will be necessary to classify the overall elements of package design and various research subjects, and to study the major consumption and consumption areas of energy drinks. In this study, it is implied that the design of the package needs a package design strategy in accordance with the overall product image, rather than focusing on one factor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.709-720
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• 2009

This study was conducted to identify daily caffeine intakes in beverages for elementary school children and to evaluate its effectiveness after nutrition education. The caffeine contents of 140 commercial beverages were analysed by high performance liquid chromatography-ultraviolet detector (HPLC-UV) and information about their consumption were obtained by surveying 267 children. Researchers gave nutrition education to the children, who were 6 to 11 years old and attended 9 classes of 3 elementary schools, by lecture, Powerpoint file and moving picture. Their preference and intake amount on beverages were investigated by questionnaire before and after nutrition education. The order on caffeine contents was coffee ($33.8{\pm}2.4{\sim}49.1{\pm}5.6\;mg/100\;mL$)> coffee milk ($10.6{\pm}3.3\;mg/100\;mL$)> cola ($6.0{\pm}2.4\;mg/100\;mL$)> green black oolong tea drink ($6.0{\pm}2.4\;mg/100\;mL$)> chocolate milk and chocolate drink ($1.6{\pm}0.7{\sim}1.7\;mg/100\;mL$)> black ice tea mix ($1.3{\pm}1.7\;mg/100\;mL$). The order on children's preference was carbonated drink and fruit and vegetable drink (27%)> sports drink (26%)> processed cocoa mix (7%)> milk (6%)> vitamin & functional drink (3%)> green tea drink (2%)> black tea drink and coffee (1%). The average daily caffeine intakes except tea drink was $5.9{\pm}11.2$ mg/person/day ($0.17{\pm}0.32$ mg/kg bw/day), ranged from $0.0{\sim}80.5$ mg/person/day for children. The sources of caffeine were coffee 57% (3.4 mg/person/day), coffee milk 20% (1.2 mg/person/day), carbonated drink 15% (0.9 mg/person/day), chocolate milk and chocolate drink 6% (0.4 mg/person/day), and vitamin & functional drink 2% (0.1 mg/person/day). After nutrition education, the preference of carbonated drink, coffee, vitamin drinks & functional drink was decreased significantly (p<0.05, p<0.05, p<0.01) and the intakes of carbonated drink, chocolate milk & chocolate drink, and vitamin & functional drink were also decreased significantly (p<0.01, p<0.05, p<0.01). This study has shown that nutrition education influences the preference and the intake behavior of caffeinated beverages.

• Archives of design research
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• v.18 no.2 s.60
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• pp.69-78
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• 2005

In order to attract consumers in the advertisement media and large discount marts, there needs to be a strong brandimage with a competitive and distinctive packing design. This study recognized the importance of packing designs and investigated consumers' preference for brands depending on packing designs of drinks in order to draw out consumers' positive attitudes toward the brand. The consumers feel that there are more fruit content in the drink that expresses its ingredients realistically than the drink that expresses its ingredients unrealistically on the packing design. The study also examined the consumers' preference for brands depending on their interests in well-being and the expression in the packing designs. In result, the difference was statistically significant. The study investigated the most preferred container for drinks was glass bottles and the most preferred orange juice was the fruit 100% content. Therefore, the expressions of ingredients of drinks and their interests in well-being were the difference in consumers' preference in brands and purchase intention. It had effects on the fruit content.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2002.11a
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• pp.47-70
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• 2002

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.663-669
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• 2000

As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

• Bulletin of Food Technology
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• v.8 no.3
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• pp.86-94
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• 1995

생약재는 특수 건강식품에 대한 관심고조, 국산 생약재의 선호도 증가 그리고 재배기술의 향상으로 이들 생약재의 생산량과 생산액은 증가추세에 있다. 그러나 생약재는 현재까지 단순 건조하여 한약재로 이용되는 것 이외는 가공방법이 확립되어 있지 않아 현대적 수요경향에 맞는 기호성과 영양, 약리효과를 증진시킬 수 있는 음료 등 가공식품의 개발은 시급한 과제로 대두되고 있다. 따라서 생약재의 분포 및 생산현황, 생약재의 국제경쟁력, 생약재의 기능성 식품으로의 이용가능성을 확인하기 위한 생물활성 검색 연구현황 그리고 국내 생약재를 이용한 음료의 유통현황을 소개하고자 한다.

• Vending industry
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• v.7 no.2 s.20
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• pp.90-95
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• 2007

최근 식품시장의 시대적 화두는 '웰빙'이다. 소비자들은 몸에 좋다는 '웰빙'제품에 열강을 하며 건강을 챙기는 시대이다. 이런 가운데 탄산음료 시장은 점점 위축되고 있다. 탄산음료 업체들은 해마다 적자가 늘어나고 있고, 소비자들의 선호도 역시 날로 떨어지고 있다. 이러한 시대적 상황은 이제 거부하기 힘든 상황이 되었다. 심지어 초.중.고 학교에 있어서는 청소년 건강을 고려, 판매를 아예 규제하려는 입법까지 추진되고 있다. 초.중.고내 탄산음료 판매가 금지되면 유통수단인 자판기나 매점들이 큰 타격을 입게 된다. 자판기 산업계는 초.중.고내 음료자판기 생존전략을 다시 짜야할 상황이다. 이러한 정책초점에서는 현재 진행되고 있는 탄산음료 자판기 규제 동향을 살펴보고 자판기 산업계 어떠한 대책마련을 진행해야 하는 지를 살펴봤다.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.382-387
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• 2004

This study was performed to evaluate the quality characteristics of the drink with chlorella and Prunus mume. The chlorella drinks were prepared in four different ratios such as chlorella extract 5%, 10% and Prunus mume extract 0.2%, 0.4% added in chlorella extract 5%. In the color of the chlorella drinks, chlorella extract 10% had lower Hunter's color values(L, a, b) than chlorella extract 5%. The hunter's L(lightness) and a(redness) values were lower for Prunus mume extract 0.4% compared to Prunus mume extract 0.2%, however, there was no difference in the b(yellowness) values. A safety test showed that the drinks are clear from heavy metals and total bacteria and colifom bacteria. In the sensory test of the drinks, the sensory scores(color, taste, flavor, overall acceptability) show the best result on chlorella extract 5%(with Prunus mume extract 0.4% added), followed by chlorella 5%(with Prunus mume extract 0.2% added). The score for chlorella extract 10% was the lowest.

• Food Science and Preservation
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• v.17 no.6
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• pp.800-806
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• 2010

The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.