• Culinary science and hospitality research
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• v.17 no.3
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• pp.236-258
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• 2011

This study investigates the intake and consumption behavior for milk and dairy products among middle school students in Gyeonggi Province. 'The result of the study is as follows. Only 37.4% of the subjects drink milk everyday, and 56.7% of them drink one cup of milk a day. 69.2% of them usually drink plain milk whereas most of them prefer flavored milk rather than plain milk. Reasons to drink milk are 'want to be tall' and 'good to drink' while the reasons not to drink milk are 'its bad taste' and 'prefer other beverages.' 36.7% take dairy products 3~4 times per week. Male students prefer ice-cream among dairy products while female students prefer liquid-type yoghurt. Most of the students consume dairy products for 'good taste,' 'good to eat,' 'want to be tall' in order. Those who don't consume dairy products say the major reason to dislike dairy products is 'their families do not drink dairy products at home'. As for the health benefit of dairy products, 79.9% of the subjects think that the products are of no effect. When they buy milk and dairy products, the most important standard of selection is 'shelf-life' for milk and 'favorite dairy products' for dairy products. Most of the students think that 'better taste and qualify' and 'better sanitation' will increase their consumption of milk and dairy products.

• 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.

• Journal of dental hygiene science
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• v.15 no.4
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• pp.419-423
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• 2015

Recently, energy drink consumption is rising. The purpose of this study was to examine the effect of energy drink on enamel erosion by measuring pH and titratable acidity in energy drink on the market. pH and titrable acidity in drink were measured by selecting 3 kinds of energy drinks with high sales volume among energy drinks on the domestic market. To evaluate the erosion level of normal enamel, the erosion level was measured by using a surface micro-hardness after soaking it in drink for 1 minute, for 3 minutes, for 5 minutes, for 10 minutes, and for 30 minutes while using 10 pieces of bovine specimens per each group. All the energy drinks were containing citric acid. As for pH in drinks, pH of Burn intense was the lowest with $2.51{\pm}0.01$. Hotsix stood at $3.16{\pm}0.01$. Redbull stood at $3.37{\pm}0.00$. In pH 5.5, the titrable acidity of Burn intense was 3.59 ml. Redbull was 3.43 ml. Hotsix was 1.92 ml. All the energy drinks were reduced the surface micro-hardness according to a rise in time of immersion. Following the 30-minute treatment in drinks, the surface micro-hardness value was indicated to be the lowest in Redbull with $119.72{\pm}15.16$ VHN. It was shown to be in order of Hotsix $208.75{\pm}10.99$ and Burn intense $210.47{\pm}8.01$. Hotsix and Burn intense had no statistically significant difference (p>0.05). Accordingly, all the energy drinks, which were used in the experiment, caused the tooth enamel erosion. Among them, Redbull led to the largest enamel erosion. Thus, energy drink containing citric acid and low pH can cause the enamel erosion. However, it is thought to be necessarily progressed by considering factors of influencing etching a little more diversely by additionally analyzing intraoral factors, acid kinds, and even the content in calcium, phosphate and fluoride.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.784-790
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• 2014

This study was designed to establish the shelf-life of sea tangle drink. Quality changes, including pH, total acidity, color, sensory evaluation, total aerobic bacteria, and coliform, were measured periodically in sea tangle drink kept at 15, 25, and $37^{\circ}C$ for 8 months. The pH level and total acidity did not remarkably change during the storage period regardless of storage temperature. In terms of color, lightness did not change during the storage period, whereas redness decreased. Yellowness did not change at $15^{\circ}C$ during the storage period, although it increased at 25 and $37^{\circ}C$ at 8 months. Color difference (${\Delta}E$) value was the lowest at $15^{\circ}C$ (12.14), followed by $25^{\circ}C$ (12.57) and $37^{\circ}C$ (14.43). During the storage period, total aerobic bacteria and coliform were not detected. There were no changes in appearance, smell, taste, texture, and overall acceptability of sea tangle drink (not exceeding 3 points) throughout the entire storage period. By using correlation coefficients, color value was selected as an indicating parameter for the shelf-life establishment of sea tangle drink. Based on the forecasted distribution day by annual temperature, the shelf-life of sea tangle drink based on color with the highest correlation coefficient was predicted as 27.10 months.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.78-85
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• 2009

This study was performed to investigate the effect of extract mixture(IPGE) drink from Inonotus Obliquus, Phellinus Linteus and Ganoderma Lucidum on hematopoietic stem cells and lymphocyte subset[lymphocyte, $CD4^+T$ cell, $CD8^+T$ cell, Natural Killer(NK) cells] of blood in 37 participants who were healthy and about $40{\sim}70$ years old. They were divided into two groups; extract mixture drink administration group(n=27) and placebo administration group(n=12). They were given the test drink daily for 4 weeks. Blood was obtained from the subjects every two week in the beginning of administration day to evaluate the $CD34^+$ hematopoietic stem cells and immune cells. As results, $CD34^+$ hematopoietic stem cells were significantly increased after taking IPGE drink for 4 weeks compared to that before taking the drink (p<0.001). There was no significant changes in number of lymphocytes, $CD4^+T$ cells, $CD8^+T$ cells, NK cells and in the ratio of $CD4^+/CD8^+$ cell after taking the test drink. From these results, it was suggested that IPGE have a good health effect by promoting the proliferation of the hematopoietic stem cells.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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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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• v.16 no.4
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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.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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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.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.4
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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.

• Journal of Food Hygiene and Safety
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• v.7 no.2
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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.