• 한국식품저장유통학회지
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• 제11권2호
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• pp.154-159
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• 2004

캔음료용 건강미숫가루를 개발하기 위하여 쌀, 보리 및 콩을 이용하여 기본미숫가루용액을 만든 후 몇 종의 한약재를 선발하여 적정 혼합비율로 혼합 추출, 첨가하여 건강미숫가루용액을 제조하였다. 이때 기본미숫가루용액으로 적당한 재료의 혼합은 물 100mL에 쌀, 보리 및 콩을 각각 5 g씩 혼합한 것이 가장 물성이 좋았다. 건강미숫가루용액 제조를 위하여 첨가한 한약재의 추출물은 맥문동 50, 오미자 15, 인삼 10, 대추 25의 비율로 혼합 후 10배 량의 물을 가하여 75$^{\circ}C$에서 36시간 처리하여 얻었으며 기본미숫가루용액 80에 혼합한 한약재 추출물 20의 비율로 혼합한 것이 기본미숫가루용액보다 기호도가 높았다. 건강미숫가루용액의 장기 저장을 위하여 가압살균처리를 함으로써 물성이 걸쭉한 형태로 변하므로서 살균처리시의 건강미숫가루는 배합비율을 기본미숫가루 60, 한약재혼합추출물 30, 물 10의 비율로 달리할 필요가 있었으나 기호도는 살균처리하지 않은 것보다 낮은 경향이었다. 살균처리하지 않은 건강미숫가루용액은 첨가한 한약재추출물에 의하여 방부 효과를 나타내었으며 살균처리하지 않은 상태로 제품화할 경우 $25^{\circ}C$에서 6일간 저장이 가능하였다.

• 생명과학회지
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• 제7권4호
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• pp.361-370
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• 1997

Sprague-Dawley male rats were fed experimental diet, and also were orally daministerred with 3.0% ultra low viscosity (ULV) sodium alginate-added functional drink(AL-3.0% group : HAEJOMIN), 5.0% polyedxtrose(PD)-added drink(PD-5.0group) and 2.5% polydextrose-added drink(PD-2.5 group) for 8 weeks. Effect of rhese dietary fiber-added functional drinks on body weight, feed and gross efficincies, triglyceride and cholesterol levels, LDL- cholesterol levels, hydroxyl radical and malondialdehyde levels, and superoxide dismutase (SOD) activity in serum of SD rats were evaluated. Administration of AL-3.0 drink and PD-5.0 drink resulted in a marked inhibition in increase of body weight compared with control and PD-2.5 groups for 8 weeks. Inhibition effect in body weight in 3.0% alginic acid-added drink )AL-3.0 froup_ showed a same trend in 5.0% polydextrose(PD)-added drink (PD-5.0 group)(p<0.001). Therefore, it is found that inhibition effects of obesity in 3.0% alginic acid-added drink were higher 2 times than that in same concentration of polydextrose(PD)-added drink. Triglyceride and cholesterol levels in AL-3.0 and PD-5.0 groups significantly decreased to 25$\sim$30% compared with control group(p<0.01$\sim$0.001), but there were no significant differences in these drinks. LDL-cholesterol levels in AL-3.0 group significantly decreased about 15% compared with PD-5.0 group, but atherogenic index in AL-3, 0 group showed a similar trend to that in PD-5.0 group. Hydroxyl radical formations and lipid peroxide(LPO) levels in AL-3, 0 and PD-5.0 groups significantly decreased to 15% and 20%, respectively, compared with control group(p, 0.05$\sim$0.01), but there were no significant differences in these drinks. Superoxide, dismutase(SOD) activity in AL-3.0 group significantly higher (about 255) than those in control and PD-5.0 groups(p<0.01). These results suggest that administration of ULV-sodium alginate-added functional drink(HAEJOMIIN) effectively can not only inhibit obesity, but also can intervent chronic degenerative disease and aging process.

• Journal of Nutrition and Health
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• 제37권5호
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• pp.364-372
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. 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 frutcus) and we examined the effects of drink on physiological response during exercise and recovery phase. The subjects were male baseball players, and exercise protocol was performed with 45 minutes treadmill running and 85％ VO$_2$ max intensity. 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％, total dietary fiber, 0.42％, crude protein, 0.70％, crude fat, 0.20％ and crude ash, 0.20％. Developed. traditional functional beverage contained K (4.00 mg％), Na (3.68mg％), Ca (2.54mg％), Mg (1.60mg％) and Fe (0.29mg％). Developed beverage drinking group showed a lowest heart rate during exercise and recovery phase than the other two group (water group and ion beverage group). In the change of blood lactate concentration, developed beverage intake group showed a significant lowest values during exercise and recovery phase. And blood hematocrit values and osmolarity were lowest in the developed beverage intake group. In these results, exercise performance capacity was expected to improve most highly with the developed drink from composition with medicinal plants. Also developed beverage was effective in recovery of exercise-induced fatigue. Thus developed drink with medicinal plants can be used as a functional material improving decrease fatigue effects in beverage industry.

• 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.

• 혜화의학회지
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• 제21권2호
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• pp.37-48
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• 2013

The review of the literature had been done to investigate the mechanism of the herbal medicines contained in traditional Korean medical books. We had thought the results could provide the theoretical basis of adding herbal medicies to functional drink. This study is a document research in cluding a historical review of traditional beverages from after the period of the Joseon Dynasty, analysis of the characteristics of tradition the herbal medicine of the Joseon entered the new stage at the era of King Sejong. In the reign of Sejong, there had been a noticeable increase in kinds of herbs. Besides understanding the quality of herbs by provinces, the Joseon government also had pushed ahead with increase policy of herbs. The more the standard of living and incomes have increased, the more the concern of our health has been raised. This social phenomenon has affected on the food& beverage industry. The food& beverage industry of Korea has been already reorganized like the ones in developed countries in the early 21st century. Consumers are particular choosing their beverages; they concern their health, convenience, and taste more than ever. We had selected several herbal medicines contained in functional drink, and investigated the mechanism in field of oriental medicine and pharmacology.

• 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.

• 운동영양학회지
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• 제25권3호
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• pp.23-27
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• 2021

[Purpose] Functional beverages are intended to support those who want to maintain optimal physical condition and improve their quality of life through the enhancement of heart health, immunity, and digestion. The purpose of this study was to investigate the performance of top-level athletes consuming immune-strengthening conditioning nutritional drinks. [Methods] A total of 107 top-level athletes (baseball (56 players), pro volleyball (17), athletics (16), cycling (8), golf (6), and fencing (6)) participated in the experiment. They consumed an immune-enhancing functional beverage once a day for 8 weeks and responded to a survey before, during, and after drinking the beverage. [Results] Three total aspect-based subfactors were drawn from 24 questions in the factor analysis: physical, satisfaction with mental stability, and activity in performance. The physical, mental stability and performance changes of athletes significantly increased in period 2 (4 weeks after intake) and period 3 (after 8 weeks of intake). [Conclusion] We evaluated the efficacy of a new conditioned beverage containing Lactobacillus B240 and protein in improving the performance and physiological utility of top athletes. This functional drink may gain popularity among those seeking health benefits and improved exercise performance.

• 한국식생활문화학회지
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• 제19권2호
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• pp.150-157
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• 2004

As an attempt to develop new functional health beverage by using medicinal herb, green ginger(Zingiber officinale Roscoe), we investigated the effect of Zingiber officinale on blood pressure and regional cerebral blood flow (rCBF) of rats with Zingiber officinale extracts. Zingiber officinale extract increase rCBF significantly. The drink produced consisted of Zingiber officinale extract 1.825%, maltitol syrup 17.0%, citric aicd 0.06%, ascorbic acid 0.02%, stevioside 0.001%, ginger flavor 0.11% and water. Brix, pH and acidity of product were 13.7, 4.4 and 0.09, respectively. This drink had good score by the sensory evaluation. The above results showed that development of such functional beverage using Zingiber officinale can used as a functional material improving blood circulation in beverage industry.

• 한국식품영양학회지
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• 제14권3호
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• pp.222-227
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• 2001

The production results of the oriental functional beverage, which is aimed at reducing the alcohol concentration in blood, are as follows. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin And Yang. They were grouped according to their respective characteristics and extracted by heat, Then they were combined and produced following the most effective mixture ratio. The drink produced by this way consisted mainly of water, Sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. This drink turned out to be effective in reducing the alcohol concentration in blood within a very short time when it was taken once after drinking and taken aging 30 minutes later, which would double the dosage. This result shows that development of such a functional beverage using the herbal medicine, At the same time it will play an important part in reducing the alcohol concentrate in blood after drinking liquors.

• 동의생리병리학회지
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• 제19권2호
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• pp.490-494
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• 2005

The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 mg%), K(6.87 mg%), Ca(2.53 mg%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.