• 한국조리학회지
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• 제22권1호
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• pp.19-31
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• 2016

In this study, the SCAMPER method which is a creative thinking method is applied in the food and beverage class of a specialized high school NCS study module to enhance creative thinking and investigate the influence on learning motivation of students. For verification, 10 sessions of 50 minutes classes were performed on 1, 2 grade students in H high school located in Gyeonggi-do Yangju City from August to November 2015 subject to 54 subjects in the experiment group and 54 subject in the control group. To look into the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation, pre post survey investigation was conducted on the students for measurements through surveys to deduct conclusions. As a result, it was verified that the NCS food and beverage practice class using the SCAMPER method had positive influence on the learning motivation of specialized high school students and positive change was also found in the awareness of SCAMPER method using classes and creative activities in the students. In this study, the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation subject to specialized high school students is investigated to have meaning as data to expand the research range of NCS food and beverage practice education.

• 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.

• 동의신경정신과학회지
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• 제3권1호
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• pp.46-55
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• 1992

This clinical study aims to find out the effect of the fingertip's temperature and beverage-taking on the personality test by MMPI (Minnesota Multiphasic Personality Inventory). This is based on the sample survey on the 5 groups ; two or more-veined-handed group (15 persons), one-veined-handed group (22 persons), non-veined-hanede group(13 persons), beverage-taking group (41 persons) and beverage-non-taking group (14 persons). The result was obtained as follows ; 1. In the comparative examination on the two or mire-veined-haned group and the non-veined-handed group, there was significant difference of the temperature between the scale D and the scales of Mf, Pa, Pt, and Sc. 2. For the scales of Hs, D, Hy and the scales of Pd, Pa, Pt, Sc, the one-veined-handed group showed higher T-scores and lower fingertip's temperature than the non-veined-handed group without singnificant difference between them. 3. For the scales of D, Hy and the scales of Pd, Pa, Pt, Sc, the beverage-taking group showed higher T-scores and lower fingertip's temperature than the beverage-non-taking group without significant difference between them. As a result, I could find that low temperature on the fingertip, protruded vein on three knuckles(三關) of the finger and beverage-taking would cause the blood-extravasation(血瘀) and the lack of the transports in the spleen(脾不運化) and have an influence on Neurosis and Psychosis.

• 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.

• KSBB Journal
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• 제26권5호
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• pp.417-421
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• 2011

Because beverage waste contains a lot of sugar, it can be used as a valuable resource for energy. But beverage waste is discharged through the water treatment. To prevent the waste of the energy resource, we produced bioethanol by using beverage waste in this study. In order to produce bioethanol, we added distillers stillage and NaOH for fermentation condition (nutrients and pH adjustment). As a results, ethanol concentration was 5.92 vol%. In contrast, ethanol concentration of blank (not added nutrients) was low and fermentation rate was very slow. Because components of the distillers stillage help the yeast growth, fermentation yield and rate was improved. Finally, we operated distillation and dehydration process by using fermented mash and produced fuel bioethanol (more than 99.5 wt%). We think that this results may provide useful information with application of commercial ethanol production using beverage waste.

• 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.

• 한국식품저장유통학회지
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• 제23권5호
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• pp.660-665
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• 2016

초음파 추출이 커피 음료의 품질특성에 미치는 영향을 조사하기 위하여, 볶은 커피분말을 초음파(40 kHz, 300 W, $60^{\circ}C$, 15~300 sec)나 열수($80^{\circ}C$, 5분) 추출한 후 추출음료의 이화학적 및 관능적 품질 특성을 조사하였다. 가용성 고형분의 추출수율은 초음파 60초 이상 처리구가 열수 추출구와 비교할 시 같거나 높았고, 120초 이상 처리구간에는 차이를 보이지 않았다. 투명도와 갈변도는 열수 추출구가 초음파 15초 처리와는 동등하였으나 다른 초음파 처리구 보다 유의적으로 높고 낮았다. 페놀성 물질 함량은 열수 추출구 보다 초음파 처리구 중 30초 이하 처리구는 유의적으로 낮았으나 60초 이상 처리구는 유의적으로 높았다. DPPH radical scavenging activity는 열수 추출구와 15초 초음파 추출구가 유의적으로 가장 높았으며 초음파 120초 이상 처리구가 가장 낮았다. 관능적 품질 특성인 색, 향, 맛 및 전체적 기호도는 초음파 15초 처리구가 유의적으로 가장 좋게 평가되었으며, 120초 이상의 처리구는 보다 나쁘게 평가되었다. 이로써 커피 추출시 적당한 초음파 사용은 추출음료의 품질을 향상 시킬 수 있는 방법으로 확인되었다.

• 한국식품영양과학회지
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• 제33권5호
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• pp.839-846
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• 2004

본 연구는 한방자원으로 널리 이용되고 있는 인진쑥을 음료 제조에 적용하여 음료를 개발하고 음료의 영양성 분과 그 유효성을 평가하고자 계획하였다. 이에 따라 개발된 음료의 일반성분, 무기질, 아미노산 함량을 분석하였고 인진쑥의 scopoletin 함유에 따른 혈행개선효과 및 피로회복능력을 평가하고자 운동선수들을 대상으로 음료섭 취 전과 6주간 음료를 섭취한 후에 각각 운동시작 전 안정상태 및 운동을 멈춘 직후의 심박수와 혈액성 분을 조사하여 비교하였다. 심박수, 혈중 젖산농도, 혈청의 포도당, creatinine, LBH, GOT, GPT 및 혈청의 지질농도가 6주간 규칙적으로 음료를 섭취한 후의 안정시나 운동직후에 모두 유의하게 낮아진 결과를 보였다． 이 결과에서 연구대상자들이 꾸준한 유산소 운동을 하고 있는 운동선수들이었으므로 단지 유산소 운동에 의한 결과는 아닐 것이며 6주간 섭취한 인진쑥의 작용이었으리라 판단된다 인진쑥에 함유된 구연산, 원활한 혈행을 돕는 scopoletin 및 6,7-dimethoxy-coumarin의 기능에 의한 결과로 사료되며 인진쑥 음료는 피로물질 감소에 의한 피로방지에 효과적이고 운동능력항상에 도움을 주는 것으로 제언할 수 있겠다. 운동선수뿐 아니라 특히 평소 운동시에도 꾸준히 섭취함으로써 근본적인 체내의 혈액순환이 원활해지므로 경기력 향상과 국민건강증진에 일익을 할 것으로 생각된다. 그러나 보다 많은 대상자들, 다양한 운동부하조건, 다른 음료와의 비교 등으로 다양한 임상 분석이 이루어지면 그 기전이나 효능을 명확히 할 수 있겠으나 본 결과가 향후 인진쑥을 이용한 기능성 음료의 개발과정에 기초자료로 활용되어지기를 기대한다.

• 대한영양사협회학술지
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• 제5권1호
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• pp.21-28
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• 1999

This study was conducted to investigate beverage consumptions in relation to food intakes of Korean young people. One hundred thirty five college students(61 males and 74 females) living in Taegu, Kyung-buk and Taejon answered to questionnaires and recorded three day food intakes between May 20 and June 5, 1997. The preferred beverages were fruit juice, carbonated drink, dairy drink, sport beverage for male students, and fruit juice, dairy drink, sport beverage and carbonated drink for female students. Beverage taken most frequently was coffee for both. Frequent consumption of orange juice was associated with consumption of vegetables, meats, and fats and oils used for frying, and light cola seemed to be consumed with greasy dishes. Beverage consumption contributed to intakes of calcium and vitamin $B_2$more than other nutrients. 4.6% of total energy intake, 15.5% of calcium intake, 11.4% of vitamin $B_2$ provided from beverages in female. Contributions of beverages to nutrient intakes were higher in female than in male students. Calcium intake was the lowest among nutrients for males, and intakes of iron and vitamin A were the lowest for females as compared to the recommended dietary allowances. Therefore it is necessary to guide college students to choose beverages for balanced intakes of necessary nutrients.