• 제목/요약/키워드: 혼합음료

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Effect of Liquid. Culture of Coriolus versicolor on Lipid Metabolism, Protein Level and Enzyme Activities in Rats (운지버섯 균사체 배양액이 성장기 흰쥐의 지질대사, 단백질 농도 및 효소활성에 미치는 영향)

  • 고진복;최미애
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.3
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    • pp.512-517
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    • 2004
  • The effects of liquid culture of Coriolus versicolor on the body weight gain, lipid metabolism, protein levels and enzyme activities were studied in growing male rats. Sprague-Dawley rats were divided into four groups; control group (C. versicolor free water), 10%, 20% or 30% C. versicolor groups (10%, 20% or 30% C. versicolor in water) according to the levels of C. versicolor supplementation. The rats were fed ad libitum each of the experimental beverage for 5 weeks. The body weight gain, food intake, food efficiency ratio, and organ weight of the all C. versicolor groups were similar to those of the control group. There were no differences in the concentrations of triglyceride, total cholesterol, HDL-cholesterol, total protein and albumin, and the activities of GOT, GPT, and alkaline phosphatase of the serum among the experimental groups. However, the atherogenic index of the 30% C. versicolor groups were significantly lower than those of the control group, and the serum HDL-cholesterol/total cholesterol ratio increased.

Effects of Liquid Culture of Agaricus blazei Murill on Growth, Lipid and Protein Levels, and Enzyme Activities in Rats (신령버섯 균사체 배양액이 흰쥐의 성장률, 지질과 단백질 농도 및 효소활성에 미치는 영향)

  • 고진복
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.6
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    • pp.887-892
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    • 2003
  • The effects of liquid culture of Agaricus blazei Murill on the body weight gain, lipid metabolism, protein levels, and enzyme activities were studied in growing male rats. Sprague-Dawley rats were divided into three groups ; control group (A. blazei free water), 20 or 30% A. blazei groups (20 or 30% A. blazei in water) according to the levels of A. blazei supplementation. The rats were fed ad libitum each of the experimental beverage for 5 weeks. The body weight gain, food intake, food efficiency ratio, and organ weight of the 20 or 30% A. blazei groups were similar to those of the control group. There were no differences in the concentrations of triglyceride, total cholesterol, HDL-cholesterol, total protein and albumin, and the activities of GOT, GPT, LDH and alkaline phosphatase of the serum among the experimental groups. The calcium and phosphorus concentrations of serum in the 20 or 30% A. blazei group were significantly decreased compared with those of the control group. The concentrations of LDL-cholesterol and the atherogenic index of the 20 or 30% A. blazei groups were significantly lower than those of the control group, but the serum HDL-cholesterol/total cholesterol ratio was higher. These results showed that the 20 or 30% A. blazei feeding decreased the LDL-cholesterol and the atherogenic index, and increased HDL-cholesterol/total cholesterol ratio in serum of rats.

청피와 모려를 이용한 음료 제조

  • Cha, Wol-Seok;Kim, Jong-Gyun;Kim, Jong-Su
    • 한국생물공학회:학술대회논문집
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    • 2001.11a
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    • pp.875-881
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    • 2001
  • For beverage using Citrus reticulata, Ostrea gigas and medicinal herbs were formulated by determining optimum ratio of mixing to several other ingredients, the results of element and amino acid analyses with Ostrea gigas and Citrus reticulata were as follow. The mineral contents of Ca and Na in Ostrea gigas were 18.8 ppm and highest as 23.8 ppm, respectively. The content of aspartic acid in Citrus reticulata was 14290.431 pmol, and 8 kinds of essential amino acid contained. In the sensory test of beverage using Citrus reticulata, Ostrea gigas, the sensory score(color, taste, flavor) were the best on mixing ratio of Citrus 1g, Amomum 0.25g, Pueraria 0.5g, Ostrea I2g, citric acid 1g, sodium benzoate 0.5g, aspartic acid 0.5g, raw sugar 90g. The general analyses were similar 3 kinds of sample.

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Development of an Agar-gel Added Soy Beverage (우무를 첨가한 콩 음료 개발)

  • 강동수;최옥수
    • Journal of Life Science
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    • v.13 no.3
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    • pp.258-264
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    • 2003
  • An agar-gel added soy beverage was developed. Optimum processing conditions for preparation of agar-gel were 1.5% agar with 0.1-0.2% sodium chloride and 0.1% glucomannan. And optimum manufacture conditions for soy juice were 10% solid seasoned with 3% sugar and 0.1-0.2% salt. The result of sensory evaluation revealed that overall acceptability of soy beverage with 10% solid seasoned with 3% sugar and 0.1-0.2% salt and agar-gel made with 1.5% agar, 0.2% sodium chloride and 0.1% glucomannan exceeded other groups of samples.

Antimicrobial and Antioxidant Effects of Functional Healthy Drinks from Some Medicinal Herbs and Coffee Mixture (약용식물과 커피 혼합물로부터 기능성 건강음료의 항균 및 항산화 효과)

  • Kim, In Hae;Kim, JinKyun;Lee, Jae Hwa
    • Journal of Life Science
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    • v.26 no.11
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    • pp.1225-1231
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    • 2016
  • In this study, our investigated the antioxidant activities and compared other bioassay including anti-microbial, antifungal activities and total polyphenol contents of functional healthy drinks from some medicinal herbs and coffee mixture. The kind of medicinal herbs, chaga mushroom (Inonatus obliqurs), moringa (Moringa Oleifera), gravila (Anona muricata), mulberry (Morus alba), Dioscoreaceae (Dioscorea quinquelaba), Berberidaceae (Epimedii Herba), Asteraceae (Artemisia capillaries) and siberian ginseng (Acanthopanax senticous,). The functional healthy drinks, named C1, C2, C3, C4, C5, C6 and C7 were summered in Table 1. The in vitro antimicrobial activity was examined against Gram positive bacteria, Gram negative bacteria and a fungus. The functional healthy drinks were broad spectrum of anti-microbial activity without antifungal activity against Candida albicans KCTC7965. In particularly, the C7 showed strong activity against Methicillin Resistant Staphylococcus aureus CCARM3089, CCARM 3115 and CCARM3561. And, the C7 showed 88% of free radical scavenging effect on 0.5 mg/ml using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Functional healthy drink C7 was mulberry extracts from Morus alba, chaga mushroom from Inonatus obliqurs and moringa from Moringa olifera in additionally coffee extracts. Its results confirm that the potential use of mulberry extracts as a good source of antibacterial compounds or as a health promoting food and health drinks.

Lactic Fermentation of Soymilk by Mixed Culture of Lactobacillus bulgaricus and Saccharomyces uvarum (Lactobacillus delbrueckii subsp. bulgaricus와 Saccharomyces uvarum의 혼합배양에 의한 두유의 젖산발효)

  • 유주현;진효상;백영진
    • Microbiology and Biotechnology Letters
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    • v.19 no.4
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    • pp.413-418
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    • 1991
  • When L, bulgurzcus KFCC 35462 and S. uvarum KFCC 32021 were mixed cultured in soymilk, gorwth of L. bulgaricus was stimulated with growth of S. uvarunz little affected. Cultured in soymilk singly, L. bulgaricus produced only 0.07%) of acids. S. uvarum, cultured singly, produced 0.40% of ethanol and 0.18% of acids. Mixed culture of both produced 0.27% of acids and 0.42% of ethanol. Thus. S. uvarurrz was not much affected in growth and ethanol fermentation by L. bulgariccus, while L, bulgarzcus was stimulated by Sacch. uvarunz in growth but not in acid fermentation.

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Effect of Green Tea Beverage on the Removal of Cadmium and Lead by Membrane Filtration (막투과법에 의한 녹차음료의 카드뮴 및 납 제거효과)

  • Choi, Sung-Inn;Lee, Jung-Hi;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.26 no.6
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    • pp.740-744
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    • 1994
  • This study was undertaken to prove the suppressing effect of green tea on the intestinal absorption of heavy metals using in vitro membrane filtration system. From drinking water contaminated with 10 and 100 times level of water quality standard for heavy metals, the removal ratio of lead (Pb) was $50{\sim}70%$ by green and black teas, and $30{\sim}40%$ by roasted barley tea. The removal ratio of cadmium (Cd) was $30{\sim}40%$ by green tea and black teas, and $10{\sim}20%$ by roasted barley tea. The removal effect from drinking water contaminated with both lead and cadmium was lower than that from water contaminated singly with lead or cadmium. It appears that tea components and filter membrane compete toward the adsorption of two heavy metals. Among the extraction conditions of raw tea materials at $70^{\circ}C$, 2 minutes and $95^{\circ}C$ , 10 minutes, the removal ratios of heavy metals were similar.

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Manufacture and Characteristics of Functional Drink Using Pear-Strawberry Fermentative Concentrates from Fermentation by Saccharomyces cerevisiae C-2 (Saccharomyces cerevisiae C-2로 발효시킨 배-딸기 발효 농축물을 이용한 기능성 음료의 제조 및 특성)

  • Jang, Jeong-Hoon;Na, Kwang-Chul;Kim, Wal-Soo;Lee, Jong-Soo
    • The Korean Journal of Mycology
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    • v.38 no.2
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    • pp.189-191
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    • 2010
  • Mixed juice of pear and strawberry was fermented by commercial Saccharomyces cerevisiae C-2 at $25^{\circ}C$ for 7 days and obtained the pear-strawberry fermentative concentrates (PSFC). The PSFC showed high ACE inhibitory activity of 70.8%. The PSFC drink was prepared by using PSFC and by-materials including amylopeptide, and determined changes of quality and ACE inhibitory activity during storage of $20^{\circ}C$ and $40^{\circ}C$. PSFC drink was very stable at storage of $20^{\circ}C$ for 8 weeks without any quality and ACE inhibitory activity.

Quality characteristics and antioxidant activity of drink prepared with black garlic and Oenanthe javanica DC (흑마늘과 미나리를 이용하여 제조한 음료의 품질 및 항산화 특성)

  • Jeong, Tae-Seong;Kim, Jin-Hak;An, Sin-Ae;Won, Yong-Duk;Lee, Shin-Ho
    • Food Science and Preservation
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    • v.21 no.2
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    • pp.193-198
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    • 2014
  • The quality and antioxidative characteristics of drinks prepared with different mixing ratios of black garlic and Oenanthe javanica DC., BD-1 (black garlic only), BD-2 (black garlic:Oenanthe javanica DC.=2:1), BD-3 (black garlic:Oenanthe javanica DC.=1:1), and BD-4 (black garlic:Oenanthe javanica DC.=1:2), were studied. The pH increased with the increasing concentration of Oenanthe javanica DC. extract in all the tested drinks, but the sugar contents decreased. The total polyphenol contents of the drinks were 28.48 ${\mu}g/mL$ (BD-1), 41.91 ${\mu}g/mL$ (BD-2), 42.36 ${\mu}g/mL$ (BD-3), and 46.96 ${\mu}g/mL$ (BD-4). The SOD-like activity was highest for BD-4 (18.60%), followed by BD-3 (15.53%), BD-2 (12.53%), and BD-1 (10.27%). The thiobarbituric acid reactive substances (TBARS) was highest for BD-4 (52.51%), followed by BD-3 (45.70%), BD-2 (39.44%), and BD-1 (28.72%). The ferrous ion chelating activity increased with the increasing concentration of Oenanthe javanica DC extract, and BD-4 showed the best activities among all the tested drinks. The water-soluble vitamin content (vitamins B1, B2, B6, and C) of BD-4 (1197.77 ${\mu}g/mL$) was higher than those of the other drinks (BD-1, 213.02 ${\mu}g/mL$; BD-2, 477.87 ${\mu}g/mL$; BD-3, 914.72 ${\mu}g/mL$), and the vitamin C (806.21 ${\mu}g/mL$) content of the water-soluble vitamins at BD-4 was higher than those of vitamins B1 (68.04 ${\mu}g/mL$), B2 (312.51 ${\mu}g/mL$), and B6 (11.01 ${\mu}g/mL$). BD-4 showed the best score in the sensory evaluations, such as in the evaluation of the color, flavor, taste, and overall acceptability.

Preparation of a Functional Drink by Mixed Fermentation of Oak Mushrooms Extract and Whey (유청과 표고버섯 추출물의 혼합 발효를 통한 기능성 음료 제조)

  • Yang, Hee-Sun;Jo, Jun-Hee;Choi, Yu-Jin;Jung, Hoo-Kil;Park, Tae-Young;Jin, Seong-Woo;Choi, Bong-Suk;Seo, Kyoung-Sun;Huh, Chang-Ki
    • Journal of Dairy Science and Biotechnology
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    • v.32 no.2
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    • pp.111-119
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    • 2014
  • This study was carried out to investigate the quality characteristics and antioxidant activity of a functional drink prepared by mixed fermentation of oak mushroom extract and whey. As the ratio of oak mushroom extract increased, the pH value of the whey fermentative solution decreased proportionally, and the titratable acidity increased significantly. The number of lactic acid bacteria after 24 hours of culture was at a level of $10^{11}CFU/mL$ in all whey fermentative solutions containing oak mushroom extracts. DPPH and ABTS radical scavenging activities after 24 hours of culture were higher in a fermentative solution containing oak mushroom extract than in the control. After 24 hours of culture, the nitric oxide production in whey fermentation solution by LPS-induced RAW 264.7 cells was lower compared to that in whey fermentation solution with oak mushroom. Sensory evaluation revealed that, color, flavor, taste, and overall acceptability of the whey fermentation solution sample, which contained 1.0% oak mushroom extract, were much better than those of the other groups. Sensory evaluation of a whey drink containing oak mushroom flavor indicated that the whey drink containing 0.001% oak mushroom flavor was better than the other samples.

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