• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.81-92
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• 1998

The pharmaceutical effects of non-alcoholic berverages made made in Limwonsibyukgi were studied. The type of beverage in Limwonsibyukgi were Tang(boiled herb extract), Ta(tea analog with/ without green tea), Jang(lactic acid fermented beverage), Galsoo and Suksoo. Most receipes for these beverages included boiling leaves, seeds, grains of grasses, trees and cereal, and adding honey and sugar as a sweetener, Each beverage has a pharmaceutical action : thirst elimination, enhancement of physical activity, and treatment of several diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.13-19
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• 1978

Limwonsibyukgi says that there are fifty-one kinds of beverage easily and cheaply to be made. Through the organoleptic test, I found that eleven kinds of beverages were valuable to develope and specialy yugijang was considered to be superior to coffee. In view of this, the developement of the korean native beverage is advisable in stead of coffee, in that we can recover the soul of our fore fathers and decrease the waste of foreign exchange.