• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.171-178
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• 1981

In order to develope the suitable processing method of new alcohol fermented milk beverage, the lactic acid bacteria and the yeast were inoculated to various level of saccharide added milk. And the change of component and alcohol concentration in beverage were analysed and tested. The results obtained were summarized as follows: 1. By skim milk media was fermented by the 5 strains of lactic acid bacteria for 24 hours, most suitable acidity was appeared in the Str. lactis fermented beverage as 0.83% and the amino nitrogen contents was not much changed as 0.2mg/ml. 2. By the skim milk was added with 5% glucose, lactose and sucrose respectively and fermented by the Str. lactis and Cruyveromyces fragilis, the acidity and amino nitrogen contents in beverage were not changed significantly, but alcohol concentration was increased from 2.5% to 3.58%. 3. By the 5% to 15% sucrose added skim milk media was fermented by Cruyveromyces fragilis and Saccharomyces cerevisiae, the amino nitrogen concentration was not so much changed by increasing sucrose contents. And the alcohol concentration was increased from 2.12% to 8.15% by Cruyveromyces fragilis fermentation and from 0% to 7.45% by S.accharomyces cerevisiae fermentation. 4. Sensory evaluation was better in the Cruyveromyces fragilis fermented beverage than Saccharomyces cerevisiae fermented beverage. 5. The contents of moisture, crude protein, ash and the concentrate of alcohol of Str. lactis and Cruyveromyces fragilis fermented skim milk beverage were much similar to koumis.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.81-92
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• 1998

The pharmaceutical effects of non-alcoholic berverages made made in Limwonsibyukgi were studied. The type of beverage in Limwonsibyukgi were Tang(boiled herb extract), Ta(tea analog with/ without green tea), Jang(lactic acid fermented beverage), Galsoo and Suksoo. Most receipes for these beverages included boiling leaves, seeds, grains of grasses, trees and cereal, and adding honey and sugar as a sweetener, Each beverage has a pharmaceutical action : thirst elimination, enhancement of physical activity, and treatment of several diseases.

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.9-13
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• 2016

The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collected at 0 h, 1 h, 3 h, and 5 h after alcohol consumption. The plasma alanine transaminase (ALT) activity was highest in the placebo group. Compared with the control group, the AQL and AQF groups showed decreased ALT activity at 5 h after alcohol consumption. Plasma ethanol concentration was increased after alcohol intake and peaked at 3 h after alcohol consumption. Compared with the control group, the A group showed a higher plasma ethanol concentration at 1 h (P<0.05). At 3 h after alcohol consumption, the AQF group showed the lowest mean plasma ethanol concentration compared to the other groups; however, there were no statistical differences. After 5 h of alcohol consumption, the AQL and AQF groups showed lower plasma ethanol concentrations compared with the B group. The sensory evaluation score for the fermented A. quinata fruit extract was lower than for the commercial hangover beverages. In conclusion, the present intervention study results suggest that fermented A. quinata extracts alleviate alcoholic hangover and reduce plasma ethanol concentrations.

• Korean Journal of Oriental Medicine
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• v.16 no.3
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• pp.149-154
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• 2010

Objective : Ssanghwa-tang has been used as herbal medine, favorite beverage or health beverage. This study was performed to evaluate the acute toxity and safety of fermented Ssanghwa-tang extract in ICR mice. Methods : 0(control group), 1250, 2500 and 5000 mg/kg of Ssanghwa-tang and fermented Ssanghwa-tang extracts were orally administered to 35 male and 35 female ICR mice. After single administration, we observed number of death, clinical signs, changes of body weight for 14 days. After 14 day of administration, all mice were sacrificed and major organ were observed. Results : Compared with the control group, we could not find any toxic alteration in all treated groups (1250, 2500 and 5000 mg/kg). Conclusions : These results suggest that Sssanghwa-tang fermented with nuruk extracts might be safe to ICR mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.318-323
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• 2013

This study was carried out to investigate the levels of awareness of fermented vegetable beverages according to consumers' gender. The data were obtained through questionnaires completed randomly by 441 respondents and analyzed using the SPSS, t-tests, ANOVA, X-square tests, multiple regression, and logistic regression analyses. Among 441 respondents, 32.9% of male and 30.2% of female ever consumed fermented vegetable beverages. This beverage were consumed as an alternative for water in males (6.3%) and in females (7.9%) which was the most common reason for consumption. As for the most common reason for non-consumption, males (5.9%) and females (6.6%) responded that they did not consume fermented vegetable beverages because people around them have never consumed fermented vegetable beverages. The awareness that fermented vegetable beverages help reduce hunger was higher in females (3.2%) than and in males (2.9%). These results revealed that the awareness of fermented vegetable beverages as hunger alleviators was more prevalent in females than in males which can be used as preliminary data for research on the development of fermented vegetable beverages.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.371-377
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• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.3
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• pp.371-380
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• 2023

This study aimed to present data for the industrialization of Omija added onion fermented beverage (OOFB) development by analyzing the volatile flavor components. A total of 55 compounds, including 4 terpene derivatives, 9 esters, 5 aromatic compounds, 6 alcohols, 7 ketones, 3 aldehydes, 11 acids, 1 sulfur-containing compound, 8 furans and 1 other, were identified in OOFB. The content of fragrance components was high with 37.8% of acids and 29.0% of furans. 2,5-dimethyl thiophene, a sulfur compound, is a compound produced during the acetic acid fermentation of onion, and is thought to affect the onion flavor of OOFB.

• KSBB Journal
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• v.26 no.5
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• pp.417-421
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• 2011

Because beverage waste contains a lot of sugar, it can be used as a valuable resource for energy. But beverage waste is discharged through the water treatment. To prevent the waste of the energy resource, we produced bioethanol by using beverage waste in this study. In order to produce bioethanol, we added distillers stillage and NaOH for fermentation condition (nutrients and pH adjustment). As a results, ethanol concentration was 5.92 vol%. In contrast, ethanol concentration of blank (not added nutrients) was low and fermentation rate was very slow. Because components of the distillers stillage help the yeast growth, fermentation yield and rate was improved. Finally, we operated distillation and dehydration process by using fermented mash and produced fuel bioethanol (more than 99.5 wt%). We think that this results may provide useful information with application of commercial ethanol production using beverage waste.

• Food Industry And Nutrition
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• v.9 no.2
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• pp.53-59
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• 2004

• Food Science of Animal Resources
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• v.35 no.5
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• pp.653-659
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• 2015

High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.