• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
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• pp.82-89
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• 2002

Acid dairy drinks(ADD) are a worldwide product existing in many variations: fruit milk drinks, yogurt drinks, soy milk, butter milk, whey drinks and kefir etc. These drinks are marketed with different shelf lives depending on processing: -Short shelf life(maximum 3 weeks, cold storage) - Long shelf life(2 to 9 months, pasteurized, sterilized or retorted) Acidic protein drinks tend to a separation or destabilization process in the absence of stabilizing system during the shelf life of the ADD. A phase separation results in sedimentation of large particles at the bottom of the package and/or the formation of a serum layer at the top(whey off). These beverages are usually composed of an acid dairy phase (fermented base)or a natural base(milk, soymilk etc.)with an acidic medium (fruit phase: pulp, fruit concentrate etc.) which can be flavored. Sugar and stabilizers are added. It has been proved since the late 1950's that adding high methoxy pectin (HM pectin)to acid milk drinks is the best way to prevent the formation of a sediment and/or the whey off. In this presentation, we explain about stabilization mechanism of ADD induced by pectin. Applications and market trend of ADD in Asia and Europe are explained.

• 동아시아식생활학회지
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• 제24권6호
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• pp.700-709
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• 2014

Recently, a large number of people are growing interested in Korean cuisine and progress Korean culture. This study inverstigated several kinds of Korean traditional alcoholic drinks and brewing methods, including ingredients in ancient culinary manuscripts "Soowoonjabbang", "Eumsikdimibang", "Onjubub", "Jusiksiui", "Uumjeabang" and "Eumsikbangmunnira" of Korean head family. Korean traditional alcoholic drinks were sorted into two groups based on characteristic (danyang ju, yiyang ju, samyang ju, sayang ju, yakyoung ju, gahyang ju, honyang juand soju) and five categories based on preconditioning methods of Korean traditional alcoholic drinks (iporrige, baeksul ki, gumung tteok, godubap, bumbuck). The most announced ancient Korean culinary manuscript is "Onjubub" (57 varieties of Korean traditional alcoholic drinks), the second largest book is "Eumsikdimibang" (49 varieties of Korean traditional alcoholic drinks), and the third highest book is "Soowoonjabbang" (40 varieties of Korean traditional alcoholic drinks). The "Uumjeabang" and "Eumsikbangmunnira" announced 21 and 15 varieties of Korean traditional alcoholic drinks in six books of ancient Korean culinary manuscripts, respectively.

• 대한지역사회영양학회지
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• 제23권4호
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• pp.289-301
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• 2018

Objectives: The aim of this study was to examine the current status of consumption of energy drinks among college students and investigate the effects of general environmental factors, health behavior factors, caffeine knowledge levels, and perceived stress levels on consumption of energy drinks. Methods: A survey was conducted among a total of 479 college students in Gwangju, using self-administered questionnaires. The questionnaire consisted of items about general environmental factors, health behavior, caffeine knowledge, perceived stress, and energy drink consumption behaviors. Results: 69.1% of participants experienced consumption of energy drinks, and specifically 82.8% of male students and 54.1% of female students experienced consumption of energy drinks (p<0.001). The reasons for drinking energy drinks were found to be recovery from fatigue, curiosity, taste, habit, thirst relief, and stress relief. In addition, 40.7% of participants experienced drinking energy drinks mixed with alcohol, and specifically 48.6% of male students and 27.4% of female students reported drinking energy drinks with alcohol (p<0.001). Moreover, 51.5% of participants responded that they experienced the effects of energy drinks, 31.9% reported experiencing adverse effects, and 41.1% were found to perceive the health risks. As a result of the assessment of caffeine knowledge, the participants showed a high level of knowledge of the arousal effect (77.7%) and the concentration increasing effect (70.8%) of caffeine, whereas they exhibited a low level of understanding of the health problems due to caffeine (32.6%) and adequate caffeine intake levels (24.4%). The higher levels of consumption experience of energy drinks was associated with higher body mass indexes (BMI) (p<0.01), higher academic years (p<0.01), lower levels of interest in health (p<0.05), smoking (p<0.001), alcohol consumption (p<0.05), and higher levels of perceived stress (p<0.05). Conclusions: The risk groups related to consumption of energy drinks among college students were identified as male students rather than female students, students in the third or fourth year of study associated with increased stress levels, and students with negative health behaviors. Therefore, support for diverse health and nutrition education for college students is required along with the improvement of internal and external environments of schools in order for college students to manage increased stress levels due to the schoolwork and preparation for employment and maintain positive health behaviors.

• 한국식품위생안전성학회지
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• 제15권4호
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• pp.344-350
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• 2000

본 연구는 가공식품 중 상용식품이라 할 수 있는 청량음료류와 현재 건강식품으로 많이 섭취되고 있는 홍삼음료의 무기 금속 함량을 분석하고 섭취 수준을 추정해 봄으로써 영양학적, 보건학적 평가의 기초자료로 사용하고자, 2000년 3월에서 9월말까지 서울시내 대형 유통 매장에서 판매 중인 청량음료 및 홍삼음료 총 16종 80건을 채취하여 철(Fe), 칼슘(Ca), 아연(Zn), 나트륨(Na), 마그네슘(Mg), 칼륨(K) 함량을 측정하였다. 과채음료의 경우 전반적으로 다양한 무기 금속들이 다량 함유되어 있었으며, 혼합음료 및 탄산음료의 경우 나트륨 함량이 칼륨 함량보다 높은 것에 비해 칼륨 함량이 높게 나타났는데, 이는 주로 오렌지, 사과, 토마토 등 원료에 기인된 것이었다. 칼슘 함량의 경우 키토산이 함유된 일부 혼합음료에서 매우 높게 나타났는데, 칼슘은 뼈의 성장과 골다공증의 예방, 고혈압, 동맥경화의 예방에 효과가 있는 것으로 밝혀져 섭취가 장려되고 있으나, 뇨 결석등 일부 질환에 있어서는 주의가 요구된다. 또한 어린이 및 청소년층이 주 소비계층인 탄산음료의 경우 습관성 음용으로 인한 칼슘과 인 섭취의 불균형이 성장에 저해를 초래할 수 있으며, 철, 구리, 아연 등 다른 무기 금속의 흡수에도 영향을 미치므로 이에 대한 보다 구체적인 연구가 필요할 것으로 생각된다.

• 치위생과학회지
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• 제12권6호
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• pp.696-701
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• 2012

The purpose of this study was to determine pH value of some alcoholic drinks sold in Korea and to provide the basic information which can cause dental erosion. Alcoholic drinks commercially sold were purchased from various big markets in Korea. The sorts of drinks tested in this study consisted of 5 brands of beers, 24 brands of makgeollis, 9 brands of wines and 12 brands of sojus. The test groups were selected randomly and the pH of each beverage was determined using a pH meter he each pH was measured. For statistical data, Mann-Whitney test was used to analyze difference for red wine and white wine and Kruskal-Wallis test was used to compare the pH of each test group. The result of this study was as followings: the mean pH of 5 brands of beers was 4.21, that of 24 brands of makgeollis 3.88, of 9 brands of wines 3.34 and of 12 brans of sojus 7.86. Each test group was significantly different (p<0.05). Except for soju groups, the test groups had a low pH value which can cause dental erosion. In terms of comparing between pH value of red wine and white wine, the result of this study represented that the mean pH of red wine was 3.45 and that of white wine was 3.21. This result showed the pH of two kinds of wine had a low pH which can lead to dental erosion and the difference of two wine were significantly different (p<0.05). As a result, some drinks sold in Korea have a high erosive potential on teeth since they have a comparatively low pH expect soju. Hence, when we consume some kinds of alcoholic drinks, we make sure to remember that the alcoholics which had a low pH, can have an effect on dental erosion that mean we should avoid to drink some alcoholic drinks with low pH for long time.

• 한국식품위생안전성학회지
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• 제10권3호
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• pp.189-197
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• 1995

Analytical method for synephrine and octopamine in citrus fruits, drinks containing citrus fruit, and human urine was developed using gas chromatography / mass spectrometry(GC/MS), Silylation with MSTFA, acetylation with MBTFA, and trimethylsilylation with MSTFA followed by trifiuoroacetylation with MBTFA were compared. The selective derivatization of synephrine and octopamine was optimized with two derivatizing reagents ; MSTFA and MBTFA. The ion at m/z 267 was monitored to characterize the benzyl group of the both compounds. Synephrine was detected in the concentrations of 0.46∼1.88 ug/g for citrus fruits and 1.2∼8.1 ug/ml for drinks. The urinary excretion data of synephrine showed the highest concentration at the period of 8-20 hours after drinking orange juices and total amounts of its urinary excretion calculated as a parent compound was 11-14% of a dose during 48 hours. Octopamine was not detected in citrus fruits, drinks, and human urine.

• Agribusiness and Information Management
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• 제3권2호
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• pp.1-8
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• 2011

The main goal of this study is to show promising future food market of Northeast Asia countries, including China, Japan, and South Korea. Drinks market, including soft and alcoholic drinks is selected to show global food companies new opportunities for next strategic movements. Market Attractiveness Matrix is developed based on BCG matrix as a main framework for this study. CDI (Category Development Index) is also used. It is found that Asia-pacific has fast-growing markets and it has strong potential for future investment. Northeast Asia countries (China, Japan, and South Korea) turned out to be ones of the most attractive regional markets. However, European drinks market is saturated even though its size is still big. This study suggests that Northeast Asian market be considered a market for the next strategic movement and investment.

• Journal of Electrochemical Science and Technology
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• 제8권4호
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• pp.294-306
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• 2017

Stainless steels and titanium alloys are widely used in the medical industry as replacement materials. These materials may be affected by the conditions and type of environment. In the same manner, soft drinks are widely consumed products. It is of interest for dental industry to know the behavior of medical-grade alloys when these are in contact with soft drinks, since any excessive ion release can suppose a risk for human health. In the present study, the electrochemical behavior of three stainless steel alloys and pure titanium was analyzed using three types of cola soft drinks as electrolyte. The objective of this study was to evaluate the response of these metallic materials in each type of solution (cola standard, light and zero). Different electrochemical techniques were used for the evaluation of the alloys, namely potentiodynamic polarization, linear polarization, and open-circuit potential measurements. The corrosion resistance of the stainless-steel alloys and titanium in the cola soft drinks was provided by the formation of a stable passive film formed by metal oxides. Scanning electron microscopy was used as a complementary technique to reveal corrosion phenomena at the surface of the materials evaluated.

• 한국치위생학회지
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• 제8권3호
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• pp.13-22
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• 2008

Objectives: The purpose of this study was to identify the correlation between calcium in soft drinks and enamel remineralization. Method: Six soft drinks were used in this study. These were calcium milk, normal milk, calcium yoghurt, normal yoghurt, calcium orange juice, and orange juice. Enamel specimens which 300- 400Vickers Hardness Number (VHN) were selected. These samples were immersed in each soft drink for 12 hours in an in vitro remineralization model. All specimens were processed for SEM image of the enamel surface. Results were analyzed by SPSS 13.0 package program. Results: Calcium milk was the most influential and normal yoghurt was the least to enamel surface. There was not significant difference according to calcium supplement in milk although the difference of enamel hardness was ${\Delta}f13.4$ in calcium milk, and ${\Delta}f4.7$ in normal milk (P>0.05). Other soft drinks showed a little change about calcium but they were insignificant. Demineralization effect was remarkably observed in calcium yoghurt ($-{\Delta}f269.1$) and this effect was confirmed by SEM images. In conclusion, calcium supplemented soft drinks had little influences to hardness of enamel surface.

• 대한지역사회영양학회지
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• 제24권4호
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• pp.300-308
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• 2019

Objectives: This research was conducted to identify the consumers' food choice factors that affect the consumers' replacement of soft drinks with carbonated water. Methods: The present study used secondary data from a consumer panel survey conducted by the Rural Development Administration of Korea, and the data included the panel members' purchase records based on their monthly spending receipts. The survey asked the participants about their food choice factors and their personal responsibility for their health. This survey included independent variables for the consumers' food purchase factors. As a dependent variable, two types of groups were defined. The replacement group included those people who increased their purchase of carbonated water and decreased their purchase of soft drinks. The non-replacement group included those people who did not change their purchase patterns or they increased their purchase of soft drinks and they decreased their purchase of carbonated water. Logistic regression analysis was conducted to determine the consumers' food choice factors that were associated with replacing soft drinks with carbonated water. Results: The replacement group was significantly associated with (1) a younger age (OR=0.953), (2) being a housewife (OR=2.03), (3) higher income (OR=1.001) and (4) less concern about price (OR=0.819) when purchasing food. This group also showed (5) higher enjoyment (OR=1.328) when choosing food and (6) they took greater responsibly for their personal health (OR=1.233). Conclusions: This research is the first study to mainly focus on soft drinks and carbonated water. The result of this research showed that young, health-conscious consumers with a higher income and who are more interested in food have more possibilities to replace soft drinks with carbonated water. These research findings may be applied to consumers who have characteristics that are similar to the young health-conscious consumers and the results can help to suggest ways to reduce sugar intake and improve public health. However, this research has a limitation due to the application of secondary data. Therefore, a future study is needed to develop detailed survey questions about food choice factors and to extend these factors to all beverages, including soft drinks made with sugar substitutes, so as to reflect the growth of alternative industries that use artificial sweeteners or different types of sugar to make commercially available drinks.