• 한국식생활문화학회지
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• 제22권4호
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• pp.420-433
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• 2007

This study was performed to investigate the effect of the health related factors on the preference and frequency of intake of coffee and traditional beverages among 280 university students (128 males and 152 females) who were residing in Incheon areas. The results were as follows; 1. Male students of over weight and obese were more than female students and female students of under weight were more than male students. Female students were interested in weight control and had an experience in weight control more than male students. 2. The group who was much interested in weight control preferred green tea, yuja tea and dunggulre tea. The group who was much interested in health when drink beverages preferred green tea, ginseng tea, dunggulre tea, vinegar drinks and water but didn’t prefer coffee. 3. The frequency of intake of green tea is high in the group who had an experience in weight control. And the frequency of intake of honey tea was high in the group who drank alcohol almost every day. Coffee intake was the highest among beverages in smokers and water intake was the highest among beverages in nonsmokers. In conclusion this study showed that as an interest in health is higher, the preference and frequency of intake of coffee was low whereas those who intake of traditional beverages was high in general.

• Journal of Ginseng Research
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• 제42권4호
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• pp.577-584
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• 2018

Background: Ginseng (Panax ginseng) is a widely used traditional herbal supplement that possesses various health-enhancing efficacies. Various ginseng products are available in market, especially in the Korean peninsula, in the form of drinks, tablets, and capsules. The different ginseng types include the traditional red ginseng extract (RGE), white ginseng, and black red ginseng extract (BRGE). Their fermented and enzyme-treated products are also available. Different treatment regimens alter the bioavailability of certain compounds present in the respective ginseng extracts. Therefore, in this study, we aimed to compare the antioxidant and immune-stimulating activities of RGE, BRGE, and fermented red ginseng extract (FRGE). Methods: We used an acetaminophen-induced oxidative stress model for investigating the reduction of oxidative stress by RGE, BRGE, and FRGE in Sprague Dawley rats. A cyclophosphamide-induced immunosuppression model was used to evaluate the immune-stimulating activities of these ginseng extracts in BALB/c mice. Results: Our results showed that most prominently, RGE (in almost all experiments) exhibited excellent antioxidant effects via increasing superoxide dismutase, catalase, and glutathione peroxidase activities in the liver and decreasing serum 8-hydroxy-2'-deoxyguanosine, aspartate aminotransferase, and lactate dehydrogenase levels compared with the groups treated with FRGE and BRGE. Moreover, RGE significantly increased the number of white blood cells, especially T and B lymphocytes, and antibody-forming cells in the spleen and thymus, and it also activated a number of immune cell subtypes. Conclusion: Taken together, these results indicate that RGE is the best supplement for consumption in everyday life for overall health-enhancing properties.

• 동아시아식생활학회지
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• 제23권3호
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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.

• 복식
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• 제28권
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• pp.169-186
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• 1996

Wangeja Chulgungdo (The Painting for a Crown Prince's Outgoing for Schooling to Sungkyunkwan) for this study which is held by the Korean university Museum is a kind of documentary paintings which not only have the value of art history but also give a glimpse of the court ceremonies for a Crown Prince. This painting offers various historical clues to understand the procedure for a Crown Prince's official entrance of Sungkyunkwan participants of the ceremony and other ceremony-related items$\ulcorner$Wangseja chulgungdo$\lrcorner$ was the painting drawn for a series of court procedures of Crown Prince Munjo's official en-trance of Sungkynkwan. When he was old enough to begin learning Sohak on March 11. 1817 that is ; he held Heonjakrye(a ceremony for offering drinks to the ancestors) at Munmyo passed Iphakye(a ceremony for en-trance of school) at Myungryundang and received Suharye the next day. $\ulcorner$Wangseja Chulgungdo$\lrcorner$ had the strong char-acteristics of documentary paintings in terms of art history which was intended to leave the historical event of a Crown Prince's entrance. It reflected the traits of documentary painting style in late Chosun Dynasty; a technique that strongly relieved the ceremonial scenes against the background such as mountains and rivers; a painting that not only captured the vivid actions of personalities ar the crucial moment of the ceremony but also depicted the cer-emonial vessels and items very realistically. Authors could confirm the ceremonial think-ing of the traditional society through a Crown Prince's entrance which controlled the details of every part of the performances of the court ceremony.

• 대한가정학회지
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• 제47권7호
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• pp.109-116
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• 2009

This study was conducted to investigate the recognition and uses of Astragalus membranaceus. The survey methodology employed was a questionnaire, which interviewed 272(37.8%) males and 448(62.2%) females from the Seoul and Kyunggido area. The main results are as follows: 40-50 years old like and eat Astragalus membranaceus more frequently than 10-30 years old. The most popular reason provided for the preference of Astragalus membranaceus was good health benefits. People indicating a dislike for Astragalus membranaceus had generally fewer previous experiences of eating this plant. The main purchasing place appears to be traditional markets and supermarkets. Astragalus membranaceus was acknowledged as having the following characteristics ‘excellent nutrition’(3.82), ‘natural food’(3.76), ‘possessing anti-cancer and anti-oxidization characteristics’(3.70) and ‘good for liver function, a depressant and good coelenteron effects’(3.62). However, it was not associated with a ‘cheap price’(3.02) and was regarded as ‘difficult for buy’(3.10). Recognition and eating experience was low for Astragalus membranaceus kimchi and rice bread, bread, sauce and Astragalus membranaceus added health drinks. However opinion of its taste was regarded highly.

• 한국응용과학기술학회지
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• 제37권5호
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• pp.1314-1322
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• 2020

Sports drinks help optimize and improve performance by delaying and eliminating the buildup of fatigue-causing substances in the body during exercise. Saengmaeg-san is a nature-friendly traditional beverage that has no side effects on the human body and can quench thirst. However, studies on the relationship between exercise ability and Saengmaeg-san are insufficient. The purpose of this study was to prescribe Saengmaeg-san during the summer training period of 4 weeks and to analyze the effect on body composition and exercise performance. Seventeen male participants were divided into 3 groups (Saengmaeg-san acid intake group [n=9], placebo group [n=8]), and body composition (height, weight, muscle mass, fat mass, BMI) and conducted exercise performance (total exercise time and HRmax). In our study, Saengmaeg-san intake had a positive effect on exercise performance, such as decreased body fat percentage, increased exercise time, and decreased HRmax. Therefore, Saengmaeg-san showed the potential as a sports drink. In the future, additional studies on fatigue-related substances, immune function-markers, and blood lipids are needed in order to clearly explain the change in exercise performance due to consumption of Saengmaeg-san.

• 한국식품영양과학회지
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• 제19권1호
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• pp.13-20
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• 1990

Yu Ja cheong(Citron product) one of the traditional drinks was processed by a modified method to improve the quality,. Sugar(38%) and sorbitol(12%) were added as partially substi-tuted sugar and experimented about quality stability during storage at 20$\pm$2$^{\circ}C$ comparing with conventional 50% sugar added product. Chemical compositions of the acidity 40. 46mg% total Vitamin and 28.5mg% amino-N and pH was 3.7 During the storage pH reducing sugar and amino-N contents increased slightly while total acididty decreased slightly and reduced vitamin C occupied most part of total vitamin C after proessing was converted to oxidized vitamin C greatly at 70 days of storage. While L a and b values deceased in between modified one and conventional product. e value increased continually during storage {{{{ {C }_{16 { }:_{ } 0 } }}}} {{{{ {C }_{18 { }:_{ }0 } }}}} {{{{ {C}_{18 { }:_{ }1 } }}}} and {{{{ {C }_{18 { }:_{ }2 } }}}} contnts in fatty acid and citric acid itaconic acid malic acid and succinic acid in organic acid were the major componets in both products. Judging from the results of experiments during storage the quality of the modified product was compared quite well with that of vonventional one during storage.

• 대한가정학회지
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• 제47권8호
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• pp.109-117
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• 2009

This study was conducted to investigate the uses of Aster scaber. The survey methodology employed was a questionnaire, which was used to interview 272 (37.8%) males and 448(62.2%) females from the Seoul and Kyunggido areas. The main results are as follows: 40-50 years old like and eat Aster scaber more frequently than 10-30 years old. The most popular reason provided for the preferance of Aster scaber was good health benefits. People indicating a dislike for Aster scaber had generally fewer previous experiences of eating this plant. Respondents who regularly ate healthy foods preferred prepared Aster scaber to others foods(p < .001). The main purchasing place was traditional markets and supermarkets. The main cooking method was boiling with addition of seasoning. Aster scaber was purported as having the following characteristics "low calories and thus great as diet food'(4.03), 'ability to prevent adult disease'(3.95), 'high in vitamins and minerals'(3.89), and 'high fiber content which prevented constipation'(3.85). However, it was not associated with 'astringent taste'(3.51) and was regarded as 'fat accumulation restrainer and remover of heavy metal'(3.53). Recognition and eating experience was low for Aster scaber kimchi and rice bread, bread, sauce and Aster scaber added health drinks. However opinion of its taste was regarded highly.

• 한국식품영양과학회지
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• 제43권11호
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• pp.1648-1657
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• 2014

기능성 수정과의 대량생산을 위하여 전통 수정과로부터 계피, 생강 및 설탕을 사용하는 수정과 레시피를 개발하고, 감미료인 stevia와 scFOS를 첨가하여 기능성 수정과 레시피를 개발하였다. 수정과 레시피 개발은 수정과의 특성에 대해 전문 교육을 받은 관능 평가원 10명(총 50회)이 참여하였다. 수정과와 기능성 수정과의 간지질 축적 억제 효과 및 관련 기전 연구를 위해 유전적으로 변형된 마우스에서 4주간 콜레스테롤 식이로 고콜레스테롤혈증(총 콜레스테롤 >1,000 mg/dL)을 유발한 후 6주간 수정과를 경구로 섭취시켰다. 수정과 섭취량은 한국인의 1일 음료 섭취량을 기준으로 산출하였다. 간의 중성지방 및 콜레스테롤 농도는 설탕물을 섭취한 대조군에서 물을 섭취한 정상대조군에 비해 31.4%, 21.2% 유의적으로 증가하였으며(P<0.05) 동일한 농도의 설탕을 함유한 수정과 섭취에 의해 중성지방 17.9%(P=0.044) 그리고 콜레스테롤 12.6%(P=0.027) 감소하여 수정과의 지질 저하 효과를 확인하였고, 이러한 수정과의 효과는 설탕 함량의 일부를 stevia와 scFOS로 대체한 기능성 수정과군에서 더욱 낮았다. 그러나 시판 수정과의 간지질 농도는 설탕물만 섭취한 대조군과 유사하여 지질 축적 억제 효과가 관찰되지 않았는데, 이는 낮은 생강, 계피 추출물의 양 때문으로 생각되었다. 수정과군들의 FAS, HMGCR 및 SREBP-1, 2의 단백질 발현은 대조군에 비해 유의적으로 낮았으며 특히 기능성 수정과의 효과가 매우 높았다. 이상의 결과를 살펴보면 수정과의 기능성은 계피, 생강 및 당 함량의 모든 요인이 함께 작용한 것으로 확인되었다. 동일 농도의 설탕을 사용하였을 때 계피 및 생강의 효과는 유의적이었으며, 계피와 생강의 농도를 동일하게 하고 설탕 함량의 일부를 stevia와 scFOS로 대체한 기능성 수정과의 효과는 설탕만 사용한 수정과에 비해 유의적인 차이는 없었으나 간지질 축적 및 관련 효소 및 전사인자의 발현을 억제하는 효과가 매우 높았다.

• 한국조리학회지
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• 제11권3호
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• pp.166-178
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• 2005

This study was conducted to develop a healthy and functional drink using red ginseng, maekmoondong and omija using Saengmaeksan. Since the red ginseng extract was used as a raw material, it was diluted from 1,000 to 1,500 times using distilled water and the highest sensory score was obtained when the red ginseng extract was diluted to 1,500 times. When the red ginseng extract was mired with omija and maekmoondong, there was no difference between the ratio of 1: 20 : 1, 1 : 21 : 1 and 1: 22: 1 (red ginseng : omija : maekmoondong). In case of sweetener, honey showed the highest sensory store compared to sucrose, pear extract apple extract, sucralose and aspartame. Additionally, the sweetness was evaluated using all sweeteners and 10 brix or 11 brix showed the highest sensory score. Therefore, red ginseng extract was first mixed with omija and maekmoondong in the ratio of 1 : 20 : 1, and distilled water was added to 1,500 times of the amount of red ginseng extract. Honey was finally added to the mixture to obtain 10 brix concentration and this was highly acceptable.