• 한국조리학회지
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• 제17권3호
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• pp.236-258
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• 2011

본 연구에서는 중학생들의 우유 및 유제품의 섭취 실태를 조사하고 소비 성향에 미치는 요인들을 분석하기 위하여 경기도 지역의 남녀 중학생 447명을 대상으로 조사를 실시하였다. 조사대상자의 37.4%만 매일 우유를 마셨으며, 우유 1일 섭취량은 1컵이 56.7%이었다. 현재 주로 일반우유를 마셨으며, 대부분의 학생들은 일반우유보다 가공우유를 더 좋아하는 것으로 나타났다. 우유를 마시는 주된 이유로는 '키가 크고 싶어서', '음료용, 간식용으로 마시기 좋아서'였으며, 우유를 마시지 않는 주된 이유로는 '우유의 맛이 없어서'와 '다른 음료가 더 좋아서'였다. 유제품 섭취 실태에 대한 조사 결과, '일주일에 3~4번' 정도로 섭취하였으며, 남학생은 아이스크림, 여학생은 마시는 요구르트를 가장 선호하였다. 대부분의 학생이 유제품을 섭취하는 이유는 '맛이 좋아서', '음료용, 간식용으로 먹기 좋아서', '키가 크고 싶어서' 순이었으며, 유제품을 섭취하지 않는 주요 이유로는 '집에서 유제품을 먹지 않아서'였다. 유제품 섭취에 의해 건강상의 효과를 묻는 질문에 79.9%가 '없었다'고 응답하였다. 우유 및 유제품 구매 시 선택 기준을 조사한 결과, 우유의 경우는 '유통기한을 보고', 유제품의 경우는 '자신이 좋아하는 유제품'이었다. 대부분의 학생들은 우유와 유제품의 소비를 촉진시키기 위해서는 '품질과 맛의 개선'과 '엄격한 위생 관리'가 우선적으로 개선되어야 한다고 응답하였다.

• 한국의사학회지
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• 제21권1호
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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.

• 치위생과학회지
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• 제15권4호
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• pp.419-423
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• 2015

시판 중인 에너지음료의 법랑질 부식능을 알아보기 위하여 판매량이 높은 3종의 에너지음료와 대조군으로 생수를 선정하였다. 각 음료의 pH와 적정산도를 측정하고, 우치시편을 제작하여 음료에 각각 1, 3, 5, 10, 15, 30분을 침지한 후 나타나는 양상을 표면미세경도계를 이용하여 측정한 결과, 다음과 같은 결론을 얻었다. 대조군을 제외한 모든 음료에 구연산이 첨가되어 있었다. 에너지음료의 평균 pH는 $3.01{\pm}0.44$로 번인텐스에서 $2.51{\pm}0.01$로 가장 낮았다. 적정 산도의 평균은 pH 5.5에서 2.98 ml로 번인텐스에서 3.59 ml로 가장 높았다. 모든 에너지음료가 침지시간이 증가함에 따라 표면경도가 감소하였으며 음료 30분 처리 후 표면 경도값은 레드불에서 $119.72{\pm}15.16$ VHN으로 가장 낮은 경도값을 보였고, 핫식스 $208.75{\pm}10.99$, 번인텐스 $210.47{\pm}8.01$ 순이었다. 실험에 사용된 모든 에너지음료는 치아 법랑질에 부식을 유발하였으며, 음료처리 전과 후에 레드불이 가장 낮은 법랑질 표면 경도 값을 보여 실험에 사용한 에너지 음료 중 가장 많은 법랑질 부식을 유발하였다. 이로써 구연산을 함유하고, pH가 낮은 에너지 음료의 섭취는 치아표면경도를 감소시켜 부식을 유발하는 것으로 생각된다.

• 한국식품영양과학회지
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• 제43권5호
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• pp.784-790
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• 2014

본 연구에서는 다시마음료의 유통기한을 pH, 총산도, 색도, 미생물 관능검사에 의해 예측하였다. 다시마음료의 pH와 총 산도는 저장온도에 따른 유의적인 차이를 나타내지 않았다. 색도 측정 결과 저장온도(15, 25, $37^{\circ}C$)에 따른 명도는 유의적인 변화를 보이지 않았으며, 적색도는 감소하였다. 황색도는 $15^{\circ}C$에서는 변화가 없었으며, $25^{\circ}C$, $37^{\circ}C$에서는 저장 8개월에 증가하였다. 저장 초기 시료와 차이 정도를 나타내는 ${\Delta}E$ 값은 $15^{\circ}C$에서 가장 차이(12.14)가 적었으며, 저장온도가 증가($25^{\circ}C$, 12.57; $37^{\circ}C$, 14.43)할수록 차이 정도가 증가하였다. 저장기간 동안 총균과 대장균군은 검출되지 않았으며, 관능검사 패널들은 신선한 다시마음료와 저장 음료와의 차이를 3점 이하로 나타내어 저장기간 중 관능상의 확연한 변화는 나타나지 않았다. 이들 결과를 바탕으로 다시마 음료의 우리나라 연간 온도별 예상 유통일수를 근거로 산출한 유통기한은 결정계수가 가장 높았던 색도를 기준으로 27.10개월로 예측되었다.

• 한국식품위생안전성학회지
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• 제24권1호
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• pp.78-85
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• 2009

본 연구는 차가버섯, 상황버섯, 영지버섯 혼합추출물(IPGE)음료 복용이 인체의 혈중 조혈모세포와 임파구 아형(Lymphocyte, $CD4^+T$ cell, $CD8^+T$ cell, Natural Killer cell) 증식에 미치는 영향을 관찰하기 위하여 수행하였다. 피험자는 건강한 지원자들로서 $40{\sim}70$대의 남여 일반인들로 하였다. 전체 39명을 모집하여 무작위 배정을 통해 27명, 12명 씩 2그룹으로 나누고 각각 버섯 복합추출물과 위약 음료를 따로 지급하여 4주 동안 매일 복용하게 하였다. 혈액은 복용 첫날부터 시작하여 2주 간격으로 피험자들로부터 채취되었으며 면역세포 수 측정에 사용되었다. 조혈모세포(hematopoietic stem cell)는 IPGE 음료 복용군에서 복용 전에 비하여 현저하게 증가하였으며 통계적으로 유의한 차이를 나타냈다(p<0.001). 임파구(lymphocyte)는 IPGE음료 복용 전과 후 간에 유의한 차이가 관찰되지 않았다. $CD4^+T$ 세포, $CD4^+T$ 세포 및 $CD4^+/CD8^+$ 비율은 시험 음료 복용 전과 후 간에 유의한 차이가 나타나지 않았다. 그리고 NK 세포도 IPGE 음료 복용 전과 후 간에 유의한 차이가 관찰되지 않았다. 본 연구결과를 종합해 볼 때 차가버섯, 상황버섯 및 영지버섯 혼합추출물(IPGE)음료는 조혈모세포의 증식효과를 현저하게 높게 나타내었기 때문에 총체적인 혈액세포 정상화를 통해 인체 건강증진에 긍정적인 효과를 나타낼 것으로 사료되었다.

• 동아시아식생활학회지
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• 제22권5호
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• pp.567-575
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• 2012

This study was conducted to investigate the actual conditions of intake of Korean traditional beverages in 273 female university students in Seoul, Korea. The subjects of this study consisted of 128 food and nutrition majors and 145 non-majors. Questionnaires were administered to the subjects who had an average age of 20 years. Two-hundred and nineteen students (80.2%) lived with their parents. Regarding the type of beverages subjects often drink, coffee was the most preferred (51.3%) overall, and non-majors (4.1%) were shown to drink traditional beverages more often. Regarding preference for traditional beverages, most subjects (72.5%) responded that they liked their own traditional beverage. However, for frequency of intake of traditional beverages, 48.7% answered they do not drink any traditional beverages. The reasons why subjects like traditional beverages were taste (71.7%) and health (26.3%), and the type of traditional beverages they often drink were Yulmu tea (35.9%), Sik hae (30.8%), and Yuja tea (10.6%), in order. Regardless of major, ginseng tea, jujube tea, mulberry-leaf tea, Chinese matrimony vine tea, ssanghwa tea, ginger tea, and omija tea were found to be satisfactory traditional beverages. Therefore, due to the low intake frequency, preference, and satisfaction of traditional beverages, new traditional beverages that can meet the standards of female students should be immediately developed.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.581-587
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• 2003

This study was designed to examine the effect of icroencapsulated iron fortified drink yogurt and vitamin C as a bioavailable helper of iron on chemical and sensory aspects during 20 d storage. Coating material was polyglycerol monostearate (PGMS), and ferric ammonium sulfate and vit C were selected as core materials. The highest efficiency of microencapsulation of iron and vit C were 73% and 95%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. Iron fortification did not affect the fermentation time required for the drink yogurt to reach pH 4.2. The addition of uncapsulated iron decreased the pH during storage. TBA absorbance was significantly lower in capsulated treatments than in uncapsulated treatments during storage. In sensory aspect, the yogurt sample added with uncapsulated iron and vit C, regardless of capsulation, showed a significantly high score of astringency, compared with those of control and other groups. A significantly strong sourness was observed in treatment containing capsulated iron and uncapsulated vitamin C at every time interval. The present study provides evidence that microencapsulation of iron with PGMS is effective for iron fortification in drink yogurt.

• 동아시아식생활학회지
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• 제13권6호
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• pp.561-567
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• 2003

As an attempt to develop new functional health beverage by using medicinal herb, Artemisia capillaris, we investigated the effect of scopoletin in Artemisia capillaris on vessel and regional cerebral blood flow (rCBF) of rats ingesting health drink prepared with Artemisia capillaris extracts and various ingredients. Artemisia capillaris extract decreased the vessel contraction and increased rCBF significantly. The extracts were grouped by heat temperature and mixed ratio and tested their respective characteristics. Then each condition was combined and produced the most effective one. The drink produced consisted of Artemisia capillaris extract 42%, honey 9.8%, citric acid 0.035%, cyclodextrin 1.47% and water. Brix, pH and acidity of the product were 9.2, 4.4 and 0.04%, respectively, This drink scored to have highest level on overall acceptance by the sensory evaluation. The above results showed that development of such functional beverage using Artemisia capillaris can be used as a functional material improving blood circulation in beverage industry.

• 동의생리병리학회지
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• 제18권4호
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• pp.1078-1082
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resources. We carried out to develop a traditional functional beverage by using hot-water extraction of 4 medicinal plants(Polygonatun sibiricum, Ophiopogonis radix, Lycii fructus, Schizandriae fructus) and we examined the effects of drink on physiological function in aorta relaxation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement transducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 9.5%, 3.3 and 0.22%. The approximate nutritional composition of beverage was carbohydrate, 5.98%, crude protein, 0.70%, crude fat, 0.20% and crude ash, 0.20%. Developed beverage contained K(4.00 ㎎%), Na(3.68 ㎎%), Ca(2.54 ㎎%), Mg(1.60 ㎎%) and Fe(0.29㎎%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly low in each experimental groups compared with control groups, These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• 한국식품위생안전성학회지
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• 제7권2호
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• pp.123-135
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• 1992

This study was performed to investigate the term effect of fermented milk in drink on rats fed by cholesterol diet. 150 to 5-week-old male rates of Sprague-Dawley strain weer divided into six groups according to diet and content of fermented milk in drink. The first group served as normal control group fed by synthetic pellets of standard diet. The second , cholesterol control group, was treated with standard diet containing 1% of cholesterol and 500000IU/100g of vitamin D2. The other four groups. fermented milk groups, FM-25,FM-50 , FM 75 and FM-100 were treated with the cholesterol and vitamin D2 diet and supplied with 25%, 50%, 75%, 100% of fermented milk in drink , respectively. The animals were sacrificed for analysis in 3, 6, 9 and 12 months. Weight gain, diet intake , and drink consumption were significantly different among groups. Fermented milk reduced serum cholesterol to a significant effect (p<0.05) and significantly increased the ratio of high density lipprotein cholesterol to total cholesterol(p<0.05). Serum triglycerides were reduced to a smaller and less significant effect in fermented milk group. The aorta and liver of fermented milk showed slighter medial calcification and necrosis and milder fat degeneration than did the cholesterol control group. Supplementation of fermented milk may have a helpful effect on hypercholesteremia and atherosclerosis.