• Journal of the Korean Society of Industry Convergence
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• v.20 no.5
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• pp.377-383
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• 2017

In this research, the improvement of Korean rice wine (makgeolli) with pine (Pinus koraiensis) extract addition was evaluated due to the increase in alcoholic Korean traditional beverage. Makgeolli fermentation was prepared using Korean rice and nuruk (traditional starter) supplemented by pine needle (MPN) and pine sprout (MPS) extract. The average of initial pH level for MPN was 3.95 and MPS was 4.55, the average of initial sugar content for MPN was 0.4% and MPS was 0.3%. The sugar content and pH level behavior were investigated every 24h during fermentation period. The observation of microbial colony was done at days 8 of fermentation period with three time sample dilution. Afterward, the physical appearance of fermentation solution and microbial development were investigated in the final of fermentation period. The number of yeast and LAB ($402{\times}103\;CFU/mL$) in MPN was greater than the yeast and LAB count in MPS ($224{\times}103\;CFU/mL$). The pH level obtained by addition pine sprout have value of R2 higher than addition of pine needles (leaf), the sugar content (%) behaviour was opposite with pH level behaviour.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.1
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• pp.41-67
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• 2006

The study is aimed to analyze the influence of FTA(Free Trade Agreement) between Korea and Japan on tourism and to suggest ways to increase tourists exchange between them by considering countermeasures of Korea's tourism based on the analysis and deriving political significance. The results of the study showed that the expected effects of FTA between Korea and Japan on tourism would overall be positive. There would be increases in employment and a higher rate of foreign-exchange earning, which plays a critical role in the cash flow. Therefore the government is required to prepare for several political measures as follows. First, ways to promote investment in tourism have to be established in a systematic way for FTA. Second, restructuring of tourism has to be considered seriously for tourism to be a high value-added industry after FTA. Third, the tourism information industry needs to be included in the tourism promotion act to promote e-tourism using information technology. In addition to this, an expansive cluster strategy needs to be developed, which relates tourism to other industries like culture and movies and to find ways to re-locate and re-educate manpower currently engaged in the tourism industry. Though the study investigated the influence of FTA on tourism through a practical analysis, it was restricted only to Korea. So the influence of FTA between Korea and Japan on the tourism of Japan should be included in further study. Furthermore, in subsequent studies the CGE(Computable General Equilibrium) model will be applied for objective analysis of the effects. Or measuring the ripple effect with multinational inter-industry relation table will be made for the study to make practical contributions to the development of government policy.

• Resources Recycling
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• v.9 no.2
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• pp.46-52
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• 2000

Aluminum can to can recycling was divided into two stpes. The first step was composed of the processes such as collection of used beverage cans (UBC), shredding, magnetic separation, De-laquiring, melting and casting. The second one was remelting and casting, heat treating, hot and cold rolling, annealing, and can making. In this study, the effect of alloying elements on the microstructure and texture of the secondary ingots made by Al UBC was investigated. In aluminum can to can recycling, the second phase particles appeared in the solidification stage must be controlled by heat treatment. The optimum heat treatment condition was $615^{\circ}C$ for 5hrs. the texture in hot rolled sheet was depressed with increasing Mn content, on the other hand, Si and Fe elements promoted the texture development. The textures of can-body sheet should be controlled in the hot rolling and annealing stage because can was formed from cold rolled sheet without heat treatment.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.117-123
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• 2011

This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at $110^{\circ}C$ and hydrolyzed with 0.2%(w/v) cellulase at $55\sim60^{\circ}C$ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.

• Journal of Practical Agriculture & Fisheries Research
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• v.10 no.1
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• pp.59-65
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• 2008

Angelica gigas belongs to samphire and perennial plant. It is a well-known oriental medicinal plant for the treatment of gynecological disease. This study was conducted to determine the possibility of development of fermented beverage extracted from sugar-treated leaves and roos of Angelica gigas. We analyzed nutrition components and did experiment on mice to find out pharmaceutical effects. In an experiment on mice, we administered to mice various concentration of diluted angelica solution with water as 1%, 10% and 20% for 1 week. As a result, the angelica effected on inhibiting cohesion of blood platelet and seemed to be helpful to the blood circulatory system. However, the 20% of angelica did not influence prothrombin time, but activated partial thromboplastin time and thrombin time.

• Journal of Industrial Convergence
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• v.22 no.1
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• pp.85-93
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• 2024

The purpose of this study was to examine the relationship between high-intensity physical activity (work) and beverage intake frequency among Koreans. The data used in this study were obtained from the 8th Korea National Health and Nutrition Examination Survey(KNHANES) conducted in 2021. Statistical analyses, including χ²-test, and binary logistic regression, were conducted to examine group differences(p<0.05). It was found that 63.6% of the group consumed carbonated water once a week or less, and 68.6% consumed energy drinks once a week or less. These results indicated that carbonated water and energy drinks were more frequently consumed among individuals engaging in high-intensity physical activity(work), and that the majority of beverages were consumed once a week or less. Based on the findings of this study, it was hoped that the results can serve as a basis for the development of healthier alternative beverages to replace carbonated water and energy drinks during high-intensity physical activity(work). Additionally, it highlights the importance of exploring new approaches that promote health and the need for intervention programs aimed at improving health.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.181-192
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• 2006

A survey was conducted to analyze the conditions of Codonopsis Lanceolata and Codonopsis Lanceolata dishes. The subject, 299 housewives from Seoul and the metropolitan area were surveyed on their general background and actual state of diet and health management. They were also asked 10 questions on the perception of Codonopsis Lanceolata, 8 on the foods using Codonopsis Lanceolata, and also the need for development of processed foods using Codonopsis Lanceolata, and their intention. This is the abstract so it is obvious that the following are yow result. The need for development of processed foods using Codonopsis Lanceolata showed $3.32{\pm}0.61$ and the subjects answered side dish ($3.60{\pm}0.65$) beverage ($3.26{\pm}1.09$), one dish foods ($3.19{\pm}0.71$), health foods ($3.14{\pm}0.9$) and dessert ($2.99{\pm}0.81$) as the order for the foods they wished to be developed. It can be concluded that cooking and processing methods reflecting the preference of housewives need to be developed.

• Journal of the Korean Society of Food Culture
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• v.39 no.2
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• pp.96-105
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• 2024

The domestic artificially sweetened beverage market has grown rapidly in recent years, and sodas have led this growth. This study investigated consumer food purchasing behavior of artificially sweetened sodas in terms of the food health stereotypes of "vice" and "virtue"; used to denote unhealthy and healthy food purchases, respectively. The study was conducted using consumer panel data collected by the Rural Development Administration from 2017 to 2020. Given the semi-continuous nature of artificially sweetened soda purchases, Cragg's two-part model was used for the analysis. The probability of purchasing artificially sweetened sodas increased as expenditure on snacks (a vice food category) increased. However, of those panelists who purchased artificially sweetened sodas, expenditure on artificially sweetened sodas decreased with expenditure on snacks and increased with expenditure on fruits (a virtue food category). These results suggest that vicious-lifestyle consumers choose artificially sweetened sodas when they regulate eating habits, whereas virtuous-lifestyle consumers increase artificially sweetened soda expenditure for hedonic consumption to reduce guilt based on a sensible trade-off effect.

• Journal of Ginseng Research
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• v.28 no.1
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• pp.45-51
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• 2004

This study was conducted to investigate the effect of crude saponin of red ginseng and aqueous extracts from several medicinal herbs on the activity of alcohol dehydrogenase(ADH) and aldehyde dehydrogenase(ALDH) in alcohol metabolism. In order to develop a liquid phase product a model product was prepared using functional plants. In case of red ginseng crude saponin, and some medicinal herbs(Puerariae radix, the flower of Puerariae lobata, the fruits of Hovenia dulcis Thunb., Morus alba L.) the relative activity of ADH was significantly increased, which was from 104～114%. The relative activity of ALDH was also significantly increased in the cases of the fruits of Hovenia duicis Thunb., Morus alba L. which was from 102∼106%. To improve of soju flavours by addition of liquid phase product, it is prepared three samples added a given content (0.28%) of chik, ssanghwa and kyungokgo flavour. The total acceptability test showed significant differences among three samples, and it is observed that the sample added ssanghwa flavour get the best grade. As the second acceptability test, the preference of ssanghwa flavoured sample, sample without flavour and a similar product in market was compared. There was no significant difference among three samples.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.31-36
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• 2014

Thermal pasteurization has been effectively used for decades as a method to extend the shelf life of milk and to inactivate any pathogenic bacteria that it may contain; however, it can negatively affect the nutritional properties of milk. In recent years, the food industry has sought new, less aggressive technologies that affect food freshness and its nutritive and health benefits less significantly. Various means have been used to extend the shelf life of dairy foods, such as high-pressure processing, irradiation, ohmic heating, and pulsed electric field (PEF) technologies. Of these, PEF technologies are potential alternatives to traditional thermal milk pasteurization, owing to their advantages in minimizing sensory and nutritional damage. In this review, we have primarily focused on the feasibility of applying PEF technologies to the sterilization of dairy products and briefly discussed whether they should be adopted for use in the dairy beverage industry in the future.