• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.170-176
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• 1999

Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikye' were 1hour of rice soaking time 30min of malt extraction time 60$^{\circ}C$ of malt extraction tem-perature 60$^{\circ}C$ of saccharification temperature 1hour of agitation interval 5hour of saccharification time 5.5 of pH 4% of malt concentration and 20% of rice content. The malt-Sikhy contained to 17.1% of total sugar 11.2% of reducing sugar o.34mg/ml of protein and 4.7${\mu}$mol/ml of amino acid. The most abundant sugar found in malt-Sikhye was maltose. The commercial amylolytic enzymes were not effec-tive in preparation malt-Sikye.

• Korean Journal of Community Nutrition
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• v.22 no.3
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• pp.228-237
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• 2017

Objectives: The purpose of this study was to investigate the smoking status among adult workers, and current status of sugar intake. Methods: The survey included 500 men working in Gyeonggi-do from October to November in 2016. Questionnaire items covered their age, working status, smoking status, eating habits, eating behaviors, snack consumption status, habits and behaviors related to sugar intake. All data were analyzed by SPSS program (Ver. 23) and descriptive statistics was performed; a t-test, ${\chi}^2$ test, One-way ANOVA and Scheffe test were used for post-hoc test. Results: The study results showed that eating habits and behaviors of non-smokers were better than those of smokers. The frequency of daily snack consumption was the highest in smokers compared to and non-smokers. The smokers' favorite taste after smoking was 'Sweet'. The average score of sugar-related nutrition knowledge was higher in non-smokers compared to smokers. Non-smokers had better recognition of 'sugar reduction', and smokers were more likely to eat sweet foods, respectively. On the other hand, non-smokers could observe that they were trying to control themselves for health reasons. According to the results of the study, non-smokers showed better eating habits and dietary habits and consumed less sugar. Also, it was found that non-smokers tried to drink more water than beverages and refrain from eating sweets to reduce their sugar intake. Further, the most of the bread, coffee and beverages were also consumed at a lower frequency by non-smokers compared to smokers. Conclusions: This study results showed that smoking and sugar consumption were closely related. Therefore, adult workers should actively promote and learn so that they can maintain healthy and suitable dietary habits through reduction of sugar consumption.

• Horticultural Science & Technology
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• v.18 no.6
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• pp.808-810
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• 2000

The chemical components of xylem sap collected from kiwifruit (Actinidia chinensis Planch cv. Hayward) trees were analyzed and processing of xylem sap drink were accomplished to increase utilization of xylem sap as a drink. Water content, soluble solids, viscosity, and pH of the xylem sap were 99.60%, 0.90%, 1.01, and 6.50, respectively. In the xylem sap, fructose was the highest among free sugars followed by glucose, sucrose, galactose, and mannitol. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was the dominant among them. Ten kinds of amino acids in the xylem sap were detected by amino acid analyzer, and the major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid was the most dominant amino acid in the xylem sap. Major compositions of xylem sap drink were 74.5% xylem sap, 15% kiwifruit puree and 10% high fructose. Nutritional facts in drink (252 mL) processed by using the xylem sap were 21.8 g sugar, 23.1 mg calcium, 14.1 mg potassium, 554.5 mg amino acid, and 15.6 mg ascorbic acid.

• Nutritional Sciences
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• v.9 no.4
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• pp.280-287
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• 2006

The aims of this study were to describe the effects of glucose-sweetened drinks on blood glucose, energy, and water intake at a meal 3 hours later. The effect of blood glucose on prandial energy intake and the relationship between water and energy intake during a meal were also determined. Twenty healthy normal-weight men were fed pizza test meals 3h after consuming four drinks of 0, 50g, 65g, and 75g glucose in random order, within-subjects design. Blood samples were measured at baseline and every 30 min after ingestion of drinks and 30min after the end of the test meal and the appetite was also assessed by visual analog test at the same interval. The results of this study showed that various glucose drinks altered blood glucose responses compared with that of water control(p<0.0001). Blood glucose areas under the curve(AUC) for glucose-sweetened drinks were significantly(p<0.05) higher than that for the control over 3 hours after a drink and 30 min after the test meal. Consumption of the glucose-sweetened drinks significantly increased(p<0.05) energy and water intake at a test meal compared with the water control, except the drink containing 75g glucose. For all drinks combined, the energy intake was negatively correlated with the blood glucose and positively correlated with the volume of water consumed at a test meal at 3 hours later.

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.165-171
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• 1995

Sikhye is a traditional sweet rice drink in Korea by $\beta$-amylase's saccharifing action. Sikhye has great potentiality for commercial beverage because of It's characteristic taste and flavors. But, the chemical compositions and production methods of Sikhye are little known. The total amount of carbohydrate of sixteen Sikhye selected in Korean market was 11~15%. The reducing sugar by the Somogyi-Nelson's method was measured 0.4~2% as maltose, which has little influence on the sweetness of Sikhye. While sucrose content was about 10% by the TLC and Seliwanoff analysis. It means that carbohydrate in Sikhye was almost sucrose. Furthermore the most of Sikhye has brown color and turbidity. To improve the quality of Korean Sikhye, it is necessary to increase the production of maltose and to reduce brown color and turbidity, without adding sucrose.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.222-227
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• 2001

The production results of the oriental functional beverage, which is aimed at reducing the alcohol concentration in blood, are as follows. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin And Yang. They were grouped according to their respective characteristics and extracted by heat, Then they were combined and produced following the most effective mixture ratio. The drink produced by this way consisted mainly of water, Sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. This drink turned out to be effective in reducing the alcohol concentration in blood within a very short time when it was taken once after drinking and taken aging 30 minutes later, which would double the dosage. This result shows that development of such a functional beverage using the herbal medicine, At the same time it will play an important part in reducing the alcohol concentrate in blood after drinking liquors.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.250-253
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• 1975

The acid milk containing grape juice was prepared from natural grape juice, acid milk and sugar as raw materials, and the stability of the drink was studied. The following results were obtained. 1. The milk mixed with natural grape juice formed coagulated precipitate by coupling of the colloidal materials in the juice with the milk protein and the formation of precipitate was accelerated by pasteurization. 2. The pectin in natural grape juice was affected on the stability of the product, and the stability increased with decrease in the content of pectin. When the content of pectin in natural grape juice was lower than 2.5mg%, the precipitate was not formed in the drink containing 10 to 20% of the juice. 3. The acid milk drink containing the natural grape juice treated with pectinase, not formed precipitate by pasteurization at $85^{\circ}C$, for 20 minutes and can be preserved for long term.

• The Journal of Korean Medical History
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• v.21 no.1
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• pp.59-69
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• 2008

The "tang[tɑ:ŋ]" in Korean pronounciation means the beverage made of boiled medicinal herbs. The"Jeho-tang", the name of Drink in this abstract, is described in a variety of medical books including the "Dongeui Bogam" as being effective for illness from the summer heat in promoting digestion, curing the heatstroke and bringing it to a halt. The Drink was used as the Royal gifts granted to retainers and royal families on the Day of Dano-festival on the fifth of the fifth month of the year according to the lunar calendar, the items of encouragement for those who worked hard in sacrifices, and the awards for students of Confucianism who were proficient in their learning. The Jeho-tang used in this study was scientifically cooked again after a long time in history through looking at the methods written in the documents concerned with the Drink such as the "Dongeui Bogam" and the "Taste of Korea". In preparation of the medicinal herbs for the Drink, the powder of thinner than 30 mesh of the "Prunus mume", which is a species of Asian plum in the family of Rosaceae, and those of 50 mesh of the "Santalum album", which is the fragrant wood of trees in the genus Santalum and the "Amomum Xanthioides", which is produced in Vietnam and is the name of a kind of herb medicines, being very effective in the desease caused from heatstrare, were used. The sugar concentration of the honey boiled down long time at low heat was $82.43^{\circ}Bx$. When cooking in a double boiler, the inner part of the liquid for the Drink was kept at $80^{\circ}C$ for 12 hours to make it finished in a state of ointment. In the general composition of the finished Jeho-tang, the moisture content was 24.4%, 1.3% of crude fat, 1.4% crude protein and 0.7% ash, along with pH3.2. The acceptance on the whole was come out to be the highest in the sample diluted with the drinking water of 7-fold of the Jeho-tang, indicating that the 7-fold's addition of water was optimum level for drinking. In the Drink cooked by a vaccum pressure extractor for herb medicine, which was developed to improve the art of cooking, the longer the time of pressure was, the less the heterogeneous feeling at tongue was and the more the glossiness of the Drink was. The Jeho-tang cooked under pressure for 7 hours received an excellent evaluation in its acceptability in every way.

• Korean Journal of Community Nutrition
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• v.22 no.5
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• pp.441-455
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• 2017

Objectives: The purpose of this study is to describe beverage patterns among healthy Korean adults and investigate their association with prevalence and components of metabolic syndrome. Methods: Subjects consisted of 6,927 Korean adults, aged 19-64 years in the $6^{th}$ Korea National Health and Nutrition Examination Survey (KNHANES, 2013-2015). Beverages were regrouped into twelve groups based on food codes and beverage intake (g/day) was assessed by 24-hour recall. Factor analysis was used to obtain beverage patterns. Waist circumference and body mass index (BMI) were used as anthropometric data; fasting blood glucose, triglyceride, high density lipoprotein (HDL), and blood pressure were used as biochemical indicators. The odds ratio (OR) for prevalence of metabolic syndrome and components of metabolic syndrome was assessed using logistic regression analysis. Results: Three beverage patterns were identified using factor analysis: 1) carbonated soft drinks 2) coffee (without added sugar or powdered creamer), and 3) alcoholic beverages. Subjects with high scores for the carbonated soft drink and coffee without added sugar or powdered creamer patterns were younger and subjects with high scores for the alcoholic beverage pattern were older. There were significant differences in gender distribution in all three beverage patterns, with men more likely to have high scores for carbonated soft drink and alcoholic beverage patterns. On the other hand, women were more likely to have higher scores for coffee without added sugar or powdered creamer pattern. Within each pattern, there were significant differences in sociodemographic and lifestyle characteristics such as education, household income, frequency of eating out, and smoking status according to the quartile of pattern scores. Alcoholic beverages and carbonated soft drinks patterns were associated with an increased levels of metabolic syndrome components, but coffee without added sugar or powdered creamer was not associated with any of metabolic syndrome components in healthy Korean adults after adjusting for age, sex, education, BMI, weight management, household income, smoking status, frequency of eating out, and energy intake. Conclusions: Alcoholic beverages and carbonated soft drinks patterns are associated with increased levels of metabolic syndrome components while coffee without added sugar or powdered creamer pattern is not associated with any of metabolic syndrome components in healthy Korean adults.

• Journal of the Korean Professional Engineers Association
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• v.15 no.1
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• pp.14-23
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• 1982

1) The characteristic of the recipe for GAL-SOO is to make odorous, pharmaceutical cereal into plaster by honey-mixed boiling so as to be drunken whenever it needed. But the cereal which included sugar was boiled without adding sugar. 2) The part of cereal which was used mostly in making GAL-SOO was seeds of cereals. 3) The history of GAL-SOO was derived from GU GA PIL YONG, a document of WON dynasty of GHINA, but it was developped according to our taste in this county. 4) The pharmaceutical action of GAL-SOO was mainly to strengthen stomach, digestion and appeasing thirst. 5) GAL-SOO tastes so sour and sweet that it was splendid to drink especially in summer as a beverage. 6) The Value of developping GAL-SOO as a beverage is highly approved because of its expediency of recipe and tough endurance storing under ordinary temperature.