• Culinary science and hospitality research
• /
• v.12 no.4 s.31
• /
• pp.213-224
• /
• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.08a
• /
• pp.99-108
• /
• 2002

Since the introduction of carbonated drinks in the 1950s, 'cola' and 'cider'along with orange juice, the dominator of the juice market, have been two main streams of the Korean beverage market. This market pattern has caused the following effects; a. Economical loss due to the import of foreign brands - royalty payments to x company. b. Loss of opportunity to develop a domestic beverage market. c. Inflow of an unfiltered foreign culture. This study shows a change in the Korean beverage market. In the 1980s. consumers' tastes started to change as a trend of developing beverages using traditional Korean ingredients started to begin. On the basis of this change, I would like to discuss the desirable path in developing beverages using traditional ingredients. 'Traditional ingredients'refers to the ingredients that the Korean people have enjoyed within the course of their life, whether it be via food or beverage. These ingredients have been chosen by our people as first rate for centuries. How to modernize and develop these work-in-progress products is the desirable direction for the development of drinks using traditional Korean ingredients. This study also shows various examples of how Korean traditional ingredients and the Western scientific civilization can fuse together to develop a modern and value-added product. One project in particular, created a method of producing a beverage using rice a simple traditional ingredient, marking it a hit product. Through this example, I present the desirable direction of how to develop a modernized drink using traditional ingredients that can change both the consumers' current value on the Korean beverage market as well as create a new pattern of consumer tastes.

• Journal of Applied Biological Chemistry
• /
• v.55 no.2
• /
• pp.95-101
• /
• 2012

Nutritional components of Ojuk leaf tea and Ojuk shoot tea prepared from the leaves and shoots of black bamboo (Phyllostachys nigra Munro) by tea manufacturing process were evaluated. In addition, the extraction yield of water soluble components from these teas in the general tea brewing condition (water extraction in $80^{\circ}C$ for 10 min.) and the contents of polyphenol and flavonoid were compared with not only the dried raw materials, but also green tea and mate tea. Finally, offline and online scavenging activities against 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and di(phenyl)-(2,4,6 trinitrophenyl)iminoazanium free radicals were investigated to evaluate the antioxidant activity and explore the components showing ABTS free radical scavenging activity from tea infusion. These results demonstrated that these teas from black bamboo contain various nutritional components and can be used as traditional tea beneficial to human health.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2019.10a
• /
• pp.6-6
• /
• 2019

대마는 인류가 이용해 온 가장 오래된 약제 중 하나로 그 원산지는 중앙아시아와 남아시아이다. 식물분류학적으로 대마속 일년생 식물로서 Cannabis sativa, Cannabis indica, Cannabis ruderalis 3종이 있으며, 우리나라에서 재배되고 있는 종은 Cannabis sativa이다. 대마 재배의 역사는 인류의 시작과 그 궤를 같이하며, 동 서양을 막론하고 고대 문명에서 대마에 대한 기록을 쉽게 찾아볼 수 있다. 기록에 의하면 병의 치료나 심리적 치유 및 신에게 제사를 올릴 때 제사장이 사용한 것으로 알려져 있다. 대마의 약효에 대하여는 B.C. 2737년 중국의 신농황제시대의 기록에 관절염과 통증등 의료목적으로 사용했던 최초의 기록이 있으며 본초강목과 동의보감에 저술되어 있다. 우리나라의 대마에 관한 문헌 기록은 삼국지 '위지동이전', 삼국사기 '동성왕편'과 삼국유사에 삼베를 사용한 기록이 있는 것으로 미루어 봤을 때 대마재배의 역사는 삼국시대 이전으로 볼 수 있다. 우리 민족은 생활 속에서 대마를 즐겨 사용하였으며 삼베로 의복과 멍석, 행주 그리고 칠공예품이나 신발등을 만들어 사용하였으며, 죽음에 이르러 삼베옷을 수의로 사용하였다. 대마의 용도는 뿌리, 줄기, 잎, 꽃대 그리고 씨앗까지 다양하게 이용된다. 전통적으로 줄기의 껍질을 이용한 섬유제품이 있으며 실, 의복 및 밧줄등이 있다. 대마 줄기의 속대는 종이, 건축자재, 연료로 사용된다. 씨앗의 경우 식품과 조류의 먹이, 생약으로 이용되고 씨앗의 기름은 연료, 화장품, 맛사지 오일등으로 사용되고 있다. 환각성분이 있어 마리화나 원료로 사용되는 꽃대와 잎은 의약품의 원료로 주목받고 있다. 대마에 관한 최초의 논문은 1843년에 Cannabis indica의 약효에 관한 것으로 보고되었다. 1850년부터 1937년까지 미국의 약전은 대마를 100가지 이상의 질병에 효과가 있는 주요 의약품으로 기재하고 있다. 세계적으로 여러 가지 이유로 대마를 의료 응용과 연구 및 사용을 제한하여 대마에 관한 연구가 침체되었다. 대마의 의학연구는 대마의 약효성분인 칸나비노이드의 발견과 그 구조 및 약효에 관한 연구가 시작되면서 1960년대부터 증가하였으며 2000년 이후에는 칸나비노이드 및 칸나비디올의 다양한 의학적 효과가 밝혀지면서 급격히 증가하고 있다. 대마에 포함된 성분의 의학적 효과가 입증되면서 대마 사용을 합법화한 국가가 증가하면서 대마 산업이 급부상하고 있으며, 의료용뿐만 아니라 기호용, 식품용, 그리고 주류 및 음료시장까지 확대되고 있다. 우리나라도 2019년 3월 질병 치료 목적 대마성분 의약품을 제한적으로 허용하는 마약류 관리에 관한 법률 일부 개정안이 시행되면서 의료용 대마에 관한 연구와 산업화에 관심이 증가하는 추세이다.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.5
• /
• pp.543-555
• /
• 2008

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

• Journal of Life Science
• /
• v.26 no.4
• /
• pp.446-452
• /
• 2016

Garlic (Allium sativum L.) and its extracts have been used in a wide range of applications, including as folk medicines in many Asian countries. This traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. This study investigated the biological activities of solid-garlic after fermentation by lactic acid bacteria. Several solid-garlic fermentation strains of lactic acid bacteria were isolated from Korean traditional fermented food or obtained from the Korean Collection for Type Cultures. Lactic acid bacteria showed selective growth in garlic extracts on MRS media. Fermentation of solid garlic (heated 121℃, 15 min or not heated) by lactic acid bacteria gave total polyphenol and flavonoid contents of 731.0-845.2 g/g and 92.68-413.58 g/g, respectively. The DPPH scavenging activities and SOD like activities were measured as 7,584% and 9499%, respectively. These activities were relatively higher than a positive control, vitamin C. Measurement of antidiabetic activity using α-glucosidase inhibition assay showed that solid garlic fermented with lactic acid bacteria gave a higher activity than the control, acarbose. Fermentation of solid garlic with lactic acid bacteria may therefore help to alleviate adverse biological activities, as well as provide functional food materials.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.4
• /
• pp.664-669
• /
• 2010

Lactic acid bacteria from traditional Korean foods of Tarak and Kimchi was isolated and characterized against carcinogenic Helicobacter pylori. Five Tarak and 30 Kimchi, traditional lactic acid-fermented foods, were collected from Andong area and the markets in Seoul, respectively and 15 lactic acid bacteria were isolated. Among them, two isolates were selected from high growth-inhibitory activities on H. pylori. The isolates were identified as Streptococcus thermophilus LAB kw15 from Tarak and Leuconostoc mesenteroides LAB kw5 from Kimchi by the biochemical characteristics and 16S DNA sequencing. The culture solutions of the isolates adjusted to pH 7.0 showed H. pylori inhibition. The isolates grew well and H. pylori did not grow during the co-culture with those strains. Therefore, L. mesenteroides LAB kw5 and S. thermophilus LAB kw15 might be the candidates as the functional lactic acid bacteria for improving stomach health.

• Food Science and Preservation
• /
• v.23 no.6
• /
• pp.765-771
• /
• 2016

Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.

• Journal of Life Science
• /
• v.28 no.10
• /
• pp.1193-1200
• /
• 2018

This study investigated the physiochemical properties, antioxidative, nitrite-scavenging, and alcohol metabolism enzyme activities of nectarine vinegar prepared by a traditional fermentation method. The pH of nectarine vinegar was 3.70, the sugar content was $8.87^{\circ}Brix$, and the total acidity was 6.29%. Among organic acids detected, acetic acid was highest at 32.42 mg/ml, followed by lactic acid, malic acid, and succinic acid. Total phenol content of the nectarine vinegar was $121.84{\mu}g$ tannic acid equivalents (TAE)/100 ml. The antioxidative effects of muskmelon vinegar were measured using 1,1-Diphenyl2-picrylhydrazy (DPPH) radical-scavenging activity and superoxide dismutase (SOD) assay. DPPH of nectarine vinegar was increased in a dose-dependent manner, which was 84.47% at 40% concentration. SOD activity was increased in a dose-dependent manner, which was 89.06% at 60% concentration. Nitric scavenging activities of nectarine vinegar were 94.17%, 76.91%, and 20.21% at pH values 1.2, 3.0, and 6.0 at 100% concentration, respectively. The effects of nectarine vinegar on alcohol-metabolism were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities of nectarine vinegar were increased in a dose-dependent manner, which were 153.61% and 178.20 % at 60% concentration, respectively. These results suggest that nectarine vinegar has great potential as a resource for high quality functional health beverages.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.716-721
• /
• 1997

In order to improve the quality of sikhe, Korean traditional sweat rice drink, wheat malt, covered barley malt and naked barley malt were used to prepare sikhe. The optimum temperature of amylase was $60^{\circ}C$ in malt extract. After heat treatment of amylase for 2 hr at $70^{\circ}C$, residual activity of amylase was less than 20% in malt extract. Amylase activity during sikhe preparation was decreased gradually. The sikhe saccharifyed for 6 hr had $6250{\sim}25029$ units of amylase acitivity. The contents of glucose, maltose and maltotriose were increased with increasing time. Maltose content was the highest, followed by glucose and maltotriose. The pH and titrable acidity were slightly changed. The sweetness of sikhe prepared with wheat was 11.3%, and others were 11.1% and 10.4%. The sikhe prepared with naked barley was evaluated the most palatable sikhe.