• 대한지역사회영양학회지
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• 제8권6호
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• pp.856-866
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• 2003

The purpose of this study was to study the relationship between the prevalence of constipation and beverage intake. Research data were collected from first and second grade female students at Hyehwa High School in Seoul by means of questionnaires. A total of 190 questionnaires were analyzed using the SPSS/WIN program. The results are summarized as follows: The average body mass index (BMI) was 20.7. Of the students, 38.4% had a BMI of less than 20(underweight), and 15.8% had a BMI of over 23 (overweight). However, 84.7% of the students wanted to lose weight. To estimate the prevalence of constipation, five factors were used: frequency and regularity of defecation, time spent defecating, defecation difficulty, and feeling of residue after defecation. The percentage of the students who emptied their bowels every day was 22.1%. About 2/5 of the students (42.1%) had irregular defecation, and 15.2% spent more than 10 minutes in the rest room when defecating. The students who did not have difficulty defecating and those who did not have feelings of residue after defecating were only 24.7% and 28.9%, respectively. The amount of beverage intake per day was 1,062$m\ell$ 674$m\ell$ of water, 128$m\ell$ of milk, 88$m\ell$ of soft drinks, and 53$m\ell$ of fruit juice. The amount of beverage intake before breakfast, during breakfast, before lunch and during lunch was about 100 $m\ell$, each; before dinner, during dinner, and after dinner it was about 200$m\ell$, each. The amount of beverage intake during the weekend was 120$m\ell$ greater than on weekdays. Students who drank more beverages, especially water, before breakfast, showed a higher defecation frequency, more regular defecation, spent less time defecating, had less difficulty defecating, and had less feeling of residue after defecation, so that they have a better defecation pattern. Based on these results, increasing the amount of beverage consumption, especially of water, and drinking greater quantities of beverage before breakfast are ways to reduce constipation.

• 한국식품영양학회지
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• 제36권6호
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• pp.436-444
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• 2023

To produce an intestinal immunomodulatory beverage containing Centella asiatica extract (CAE), three types of CAE-added beverage prototypes were prepared, and their immunomodulatory activities and marker compounds were analyzed. As a result of the cytotoxicity assessment, all the beverages did not show significant toxicity compared to the control group. Next, the immunomodulatory activities of the beverage prototype were evaluated using the inflammatory model of IL-1β-induced intestinal epithelial cell line. All the samples significantly reduced the production of IL-6, IL-8, and MCP-1 in a CAE concentration-dependent manner. In addition, CAE-added beverages inhibited NO, IL-6, and IL-12 production in LPS-induced RAW 264.7 cells. When the major triterpenoids, as marker compounds for the production of CAE-added beverages, were analyzed by HPLC-DAD, only asiaticoside was detected beyond the limit of quantification, while madecassoside, madecassic acid, and asiatic acid were not detected. The amounts of asiaticoside in CAE-added beverage prototypes were confirmed in No. 1 (19.39 ㎍/mL), 2 (19.25 ㎍/mL), and 3 (19.98 ㎍/mL). In conclusion, the results of this study suggested that CAE-added beverage prototypes induced immunomodulatory effects in the intestinal inflammatory cell line models and asiaticoside could be used as a marker compound for CAE-added beverage production.

• 대한지역사회영양학회지
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• 제6권3호
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• pp.290-296
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• 2001

This study investigated the intake of alcoholic and non-alcoholic beverages in college students. Five hundred and eighty seven students age 19-30 (432 male and 155 female) responded to the beverage consumption survey. Of the students 19.9% were freshman, 42.2% sophomore, 23% junior, and 15% seniors. Results are summarized as follows : 1) Beer and soju were the most commonly consumed alcoholic beverages by the college students. The amount of beverage normally consumed was 3 cans of beer or 1 bottle of soju. 2) There was no age related change in amount of alcoholic beverage consumed, but preference for liquor rather than beer increased with age. 3) Foods most commonly consumed prior to drinking were cooked rice and milk. 4) Following the drinking of alcoholic beverages the most commonly consumed food or beverage was cold water for both males and females. The next most commonly foods were cooked rice, instant noodles, and cola for males ; and cooked rice, milk, and fruit for females. 5) Cola and pear juice were the preferred non-alcoholic beverages for college students. Also popular among students were date juice for males and orange juice for females. Milk and non-cola carbonated beverages were not commonly consumed. This study provides information for the identification of possible alcoholic beverage related public health risks among college students.

• 한국식생활문화학회지
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• 제32권1호
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• pp.27-38
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• 2017

This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named 'health & safety seeking' group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of 'high interest in dietary life', consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named 'convenience seeking' group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty shop.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2014년도 추계학술대회 및 정기총회
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• pp.23-23
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• 2014

There are many yeast strains have been discovered for industrial usage in global scale. In the point of view for the alcoholic fermentation performance and producing alcoholic beverage products, recently many countries have known about the importance of microorganisms as a valuable resource. Discovered with well performed yeasts have potential industrial application in diverse ways such as foods, beverages, cosmetics, pharmaceutical functions, and so on. In Korea, the yeast research has not been sufficiently performed especially for distilled spirits industry. As a result, not so little manufacturers use exotic yeasts from overseas even included the expensive royalties. Besides of those, to produce distilled spirits, many manufacturers do not use specialized yeast for distilled spirits. Distiller's characterized yeasts such as whisky, brandy, vodka, Japanese shochu and awamori, are all well-known industrialized. For decades, the distillers, except us, have selected, developed, and practised yeasts in accordance with distilled spirits characters. This study is about selection and industrial application of yeasts for the Korean pot distilled spirits. Finally 7 yeast strains were selected among over 1,000 yeasts from the traditional Nuruks, through the essential related tests based on brewing and distilling science. The selected yeasts show the appropriate characteristics of distilled spirits. The result of this study could help our distilled spirits industry be activated and stand independent from the exotic microbes.

• 한국식품영양학회지
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• 제36권5호
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• 한국식품영양과학회지
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• 제37권8호
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• pp.1037-1043
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• 2008

감귤과즙으로 새로운 산형음료 개발을 위해 tea fungus로부터 분리한 G. hansenii TF-2 균을 이용하였다. 과즙배지는 $11{\sim}17%(v/v)$의 과즙에 초기 당도를 $10^{\circ}Brix$로 하였다. G. hansenii TF-2에 의한 발효는 과즙배지에 활성화시킨 seed gel을 5%(w/v) 첨가하여 $29{\pm}1^{\circ}C$에서 15일 배양하면서 5일 간격으로 측정하였다. 발효 동안 발효액 표면에는 막을 생성하고 액에는 다양한 유기산을 생성하였다. 분석에 사용한 발효액은 7,000 rpm에서 15분간 원심분리 하여 사용하였다. $5{\sim}10$일 사이에 유기산 등의 기타 대사산물의 함량이 가장 높았다. 발효가 진행되면서 malic acid, acetic acid, itric acid, succinic acid, fumaric acid 등의 다양한 유기산이 생성되었으며, 특히 발효 전반에 acetic acid가 관여하였다. 주요 산으로는 acetic acid이었다. 발효 15일째 측정에 의하면, acetic acid 함량은 $183.5{\sim}186.6\;ppm$이 검출되었다. 배양 동안 CB11의 유리당은 sucrose, glucose, fructose 그리고 sorbitol이 확인되었으며 각각 56.8%, 35.1%, 40.7%, 63.2%가 검출되었다. 음용 시 식품에 관련된 세균에 대해 CB11가 $71.9{\sim}94.0%$의 저해율을 나타내었으며 그람 양성균 보다는 그람 음성균에서 더 효과적이었다.

• Journal of Nutrition and Health
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• 제46권4호
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• pp.382-390
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• 2013

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

• 한국식품영양과학회지
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• 제34권7호
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• pp.953-958
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• 2005

약초 음료인 HC와 PG의 항균효과, 항암효과 및 항알레르기효과에 대해 다음과 같은 결과를 얻었다. 원판확산법을 통해 관찰한 S. aureus와 P. aeruginosa에 대한 저지 효과는 약초 음료 HC에 비해 약초 음료 PG에서 더 크게 나타났으며 S. aureus보다 P aeruginosa에 대한 항균력이 더 강하게 나타났다. 48시간 동안 약초발효 음료의 농도를 달리하여 S. aureus와 P. aeruginosa에 대한 증식 저해 정도를 관찰한 결과 S. aureus에 관한 증식 저해 정도는 약초 음료 HC군의 경우 $5\%$대에서부터 확실한 균 증식 억제 정도를 나타내었으며, 48시간 경과 후에는 $10\%$이상의 첨가군에서 균 증식 저해능이 더욱 커짐을 볼 수 있었다 S. aureus에 관한 약초 음료 PG의 증식 저해능은 24시간 경과 후 $5\%$ 첨가군에서 부터 확실한 균증식 억제능을 보였다. P. aeruginosa에 대한 증식 저해 정도는 약초 음료 HC군의 경우 24시간 경과 후 $10\%$대에서부터 확실한 균증식 억제를 나타내었으며, 약초음료 PG의 증식 저 해능은 24시간 경과 후 $5\%$ 첨가군에서 부터 확실한 균 증식 억제능을 나타내었다. 약초 음료 HC와 약초 음료 PG의 고형암(S-180) 성장 억제에 대한 실험 결과 대조군에 비해 $5\%$ HC군에서는 $62\%,\;10\%$ HC군에서는 $66\%$의 고형암 억제효과를 나타내었고, $5\%$ PG군에서는 $53\%,\;10\%$ PG군에서 는 $61\%$의 고형암 성장 억제효과를 나타내었다. 암세포 성장 저해효과 실험결과 인간 유래 간암세포인 Hep3B에 대해 약초 음료 HC원액은 $24.6\%$,약초 음료 PG원액은 $69.2\%$의 저해율를 보였다. 약초 음료 HC와 약초 음료PG의 히스타민 유리 억제효과를 측정한 결과compound 48/80을 처리하여 유리된 히스타민량에 비해 약초 음료PG는 $46.4\%$, 약초 음료 HC는 $17.9\%$의 히스타민 분비 억제효과를 나타내었다.

• 한국식품저장유통학회지
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• 제17권6호
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• pp.800-806
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• 2010

천일염을 사용한 김치를 소재로 한 음료의 레시피를 개발하고자 하였다. 천일염으로 만든 김치를 첨가하여 제조한 음료에 대하여 감미료의 선호도는 올리고당 > 벌꿀 > 슈가파우더 > 설탕 > 아스파탐 > 배즙 순으로 나타났다. 관능검사로는 김치첨가음료의 색, 냄새 및 종합적 기호도의 3가지 항목으로 평가하였다. 종합적인 기호도 (Overall acceptance)측면에서 동치미 음료가 6.24점, 백김치음료가 6.00점, 배추김치음료가 5.76점 순으로 나타나 동치미음료가 백김치나 배추김치음료보다 더 좋은 관능검사 점수를 나타내었다. 천일염 김치 첨가량은 10%가 대조구와 차이가 없는 것으로 나타났으며 동치미 음료, 백김치음료, 배추김치음료 세 가지 모두에서 공통적으로 가장 적절한 것으로 조사되었다. 제조 후 상온에서 저장했을 경우 저장 시간의 경과에 따라 백김치나 동치미 음료, 배추김치음료 모두 각 관능검사 항목에 대한 관능평점은 저하되었다.