• Food Science and Preservation
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• v.22 no.3
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• pp.345-352
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• 2015

This study was monitored the quality characteristic of the hyssop-rice drink added using hyssop (Hyssopus officinalis) and rice. AFter operational parameters including amylase content ($X_1$, 1~5 mL), saccharification time ($X_2$, 10~18 hr) and hyssop content ($X_3$, 1.0~3.0 g) were monitored, these results were analyzed using a response surface methodology for the determination of the optimum conditions (Brix, Hunter's color and organoleptic properties). Maximum conditions of Brix for the hyssop-rice drink were 0.96 mL of amylase, 14.93 hr of saccharification time and 2 g of hyssop. Maximum conditions of Hunter's color b were 1.90 mL of amylase, 16.64 hr of saccharification time and 2.51 g of hyssop. Maximum conditions of organoleptic color were 4.60 mL of amylase, 15.66 hr of saccharification time and 1.57 g of hyssop. Maximum conditions of organoleptic aroma were 3.46 mL of amylase, 10.79 hr of saccharification time and 1.45 g of hyssop. Maximum conditions of organoleptic taste were 3.67 mL of amylase, 17.64 hr of saccharification time and 1.76 g of hyssop. Maximum conditions of overall palatability of the hyssop-rice drink were 3.73 mL of amylase, 13.66 hr of saccharification time and 1.85 g of hyssop.

• Journal of agricultural medicine and community health
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• v.34 no.2
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• pp.168-174
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• 2009

Objective: This study was conducted to investigate the hygienic state and awareness of drink vending machines in a city. Methods: Twelve of the most frequently used vending machines in various areas were selected in October 2008. As soon as fresh samples of milk coffee and adlay tea were collected in sterile containers from each machine, the temperature was measured. The samples were carried on ice to the laboratory to test total plate counts and Escherichia coli contamination. College students were inquired about drink vending machine hygiene by implementing self-developed questionnaires. Results: The temperature of 6 milk coffee samples (50.0%) and 8 adlay tea samples (66.7%) turned out to be inadequate. The total plate counts of milk coffee samples were all adequate, although 9 adlay tea samples (75.0%) were inadequate. All the beverage samples were negative for E. coli. In questionnaires obtained from 74 users of coffee vending machines, only 2 (2.7%) expected the hygienic state of vending machines to be good. There were 27 people (33.3%) that knew the existence of hygiene-related laws for vending machines. Conclusions: This study reveals that the hygienic state of drink vending machines insufficiently reaches the standard for the hot beverage and that most people are not aware of importance of vending machine hygiene. It is necessary to make improvement in the hygiene of vending machines and public awareness in this city.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.344-352
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• 2006

The purpose of this study was to evaluate whether a daily regimen of green vegetable drink supplementation to male subjects improves the blood pressure and enhances other antioxidant enzyme status, lipid profiles and liver functionalities. Twenty nonsmokers and 19 smokers aged $23{\sim}60$ were given 240 mL of green vegetable drink every day for 8 weeks in addition to their normal diet, and blood samples were drawn before and after the intervention. The 8 weeks of green vegetable drink consumption resulted in a significant decrease of diastolic blood pressure in smokers (p<0.05) as well as in nonsmokers (p<0.01), and systolic blood pressure in smokers (p<0.05). Erythrocyte superoxide dismutase (SOD) activity was significantly increased in both nonsmokers and smokers after the trials. Plasma total cholesterol (TC) level was decreased in smokers and plasma TC and LDL-cholesterol (LDL-C) levels were decreased in nonsmokers while triglyceride (TG) and HDL-cholesterol (HDL-C) was not affected in both nonsmokers and smokers by green vegetable drink consumption. Plasma glutamic pyruvic transaminase (GPT), a marker of liver function was significantly reduced in both nonsmokers and smokers and plasma glutamic oxaloacetic transaminase (GOT) level was significantly reduced in nonsmokers after the supplementation. These results support the hypothesis that green vegetable drink exerts a blood pressure reducing effect and affects not only the activity of antioxidant enzymes, lipid profiles but also plasma GOT and/or GPT levels.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.96-102
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• 2003

This study was designed to develope the functional anti-diabetes drink, Dia-D using silkworm (Bombyx mori L) extract Sprague-Dawley (SD) male rats (160${\pm}$10g) were fed basic diet (control group), and experimental diets (SWE-l0, 30, 60 groups and Daonil-40, 80 groups) added silkworm extract 10, 30 and 60mg/day or diabetes drug prepared and marketed by Handok Pham. Co., Daonil 40 and 80 mg/day for 12 days. Blood glucose contents were significantly decreased 25-30％ in SWE-30 and SWE-60 groups, and about 35％ in Daonil 40 and Daonil 80 groups compared with control group. Triglyceride (TG) and lipid peroxide (LPO) contents were significantly inhibited 10-16％ and 8-13％, respectively, in SWE-30 and 60 groups, whereas these contents were 13-30％ and 15％, respectively, in Daonil-40 and 80 groups compared with control group. Hydroxyl radical (OH) contents were significantly inhibited 19-20％ in SWE-30 and 60 groups, and 7-12％ in Daonil-40 and 80 groups compared with control group. Superoxide dismutase (SOD) activities were significantly increased 11-14％ in SWE-30 and 60 groups, and 12-29％ in Daonil-40 and 80 groups compared with control group. In results of clinical test using normal subjects, blood glucose content tested in NIAST subjects as anti-diabetes drink, Dia-D willi 100mg/vial was significantly decreased 17.5％, and these content tested in PKNU subjects as anti-diabetes drink, Dia-D with 150mg/vial was significantly decreased 20.5％ compared with control group. These results suggest that administration of Dia-D as an anti-diabetes drink prepared with silkworm extract may playa very effective role in a decreasing of blood glucose in hyperglycemia patients.

• The monthly packaging world
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• no.7 s.183
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• pp.70-75
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• 2008

• The monthly packaging world
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• s.251
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• pp.84-91
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• 2014

• The monthly packaging world
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• s.114
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• pp.118-122
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• 2002

• The monthly packaging world
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• s.280
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• pp.90-95
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• 2016

• Korean Architects
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• s.600
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• pp.142-147
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• 2019

• Journal of Ginseng Research
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• v.24 no.3
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• pp.153-156
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• 2000

In order to improve the qualities of red ginseng extract and decrease precipitate formation in ginseng drink, red ginseng extract were hydrolyzed with ${\alpha}$-Amylase and characteristics of the hydrolyzed ginseng extract were investigated. 1.08% of isomaltose were produced and glucose content was increased from 2.83% to 11.03% in the hydrolyzed red ginseng extract. Total ginsenoside content of the hydrolyzed ginseng extract were decreased from 1,661 mg/100g extract to 1,389 mg/100g extract. The hydrolyzed ginseng extract enhanced the growth of Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus helveticus. Bitterness and astringency of the hydrolyzed ginseng extract were lower than those of the ginseng extract Precipitate formations in ginseng drink prepared with the hydrolyzed ginseng extract were significantly reduced in the storage conditions of 40$^{\circ}C$ for 4 weeks compared to those of control.