• 동아시아식생활학회지
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• 제9권2호
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• pp.214-222
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• 1999

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. The purpose of this study was to investigate the antimicrobial activity of beverages containing Prunus mume extracts against Staphylococcus aureus, Shigella dysenteriae, Shigella flexneri, Shigella sonnei, Escherichia coli and Pseudomonas aeruginosa. Seven different types of Prunus mume extracts containing beverages have been prepared for the test in which minimum inhibitory concentration for each microorganism has been determined by serial dilution method using either TSA or TSB medium. Pseudomonas aeruginosa showed least resistance and 0.3g/$m\ell$ concentrations of 5% Prunus mume extracts containing beverage had antimicrobial property against the organism. Beverages containing more than 15% of Prunus mume extracts showed antimicrobial activity against all tested microorganisms at the MIC value of less than 0.25g/$m\ell$. The effect of Prunus mume on the growth of food-borne pathogens has been also studied using a spectrophotometer. In the growth assay, each of the Prunus mume extracts containing beverage was added to the medium at the concentration of 25% (v/v). Beverage containing 20% Prunus mume extracts showed inhibitory effect on the growth of all tested microorganisms.

• 한국식생활문화학회지
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• 제21권1호
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• pp.8-16
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• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• Mycobiology
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• 제45권2호
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• pp.119-122
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• 2017

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

• 동아시아식생활학회지
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• 제10권3호
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• pp.190-199
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• 2000

Information about the processing method of additional starter can be found in the 39 traditional kinds of classical literature. The traditional of Yakju, was analyzed and classified according to classical literature consist of 105 items relating to starters on those compounded alcoholics. 105 selected items were distributed among 5 groups of alcoholic beverages: processing methods of starter, additional starters for sweet and alcoholics, additional starters for Kwahaju, and those additional function for quality and quantity to the periodical conversion of the processing method through four centuries.

• Nutrition Research and Practice
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• 제5권2호
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• pp.124-131
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• 2011

Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeooggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P=0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P=0.002, P=0.000, P=0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P=0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P=0.002), meal skipping (P=0.006), eating out (P=0.003), eating delivered foods (P=0.000), processed foods (P=0.001), and sweets (P=0.002), and drinking alcoholic beverages (P=0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.

• 한국식품영양학회지
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• 제26권1호
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• pp.44-50
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• 2013

Quantitative analyses of naturally occurring methanol were performed for the alcoholic beverages commonly consumed in Jecheon, Chungbuk province, South Korea. The headspace analysis method was optimized for the low and high alcoholic beverages. The external standard method was applied due to the overlapping of 2-propanol and 2-butanol (the internal standard candidates) with target sample matrix peaks. The target samples were selected based on the retail sales amounts of alcoholic beverages in the largest retailer food-mart chain, Jecheon, Chungbuk province, South Korea. There was no sample containing methanol over 0.5 $mg/m{\ell}$, the Korean maximum level of methanol in alcoholic beverages (1.0 $mg/m{\ell}$ for fruit originated liquor etc). The total exposure amount of methanol via alcoholic beverages was estimated based on the daily alcohol consumption of 40 g. The hazard indices calculated by methanol RfD 0.5 mg/kg bw day (US EPA) and ADI 20 mg/kg bw day (proposed by Lachenmeier etc.) were 0.301 and 0.008, respectively. As with the hazard index, aggregate exposures below a HI of 1.0 will likely not result in adverse noncancer health effects over a lifetime of exposure. Then the methanol exposure via the alcoholic liquours might not hazard to Jecheon citizen.

• Food Science and Biotechnology
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• 제16권6호
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• pp.975-980
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• 2007

Determination of ethyl carbamate content in imported alcoholic beverages in Korea and an exposure assessment were conducted. In gas chromatography/mass spectrometry/selected ion monitoring (GC/MS/SIM) analysis, 2.5-39, 8-263, 6.3-112, 11.3-23.5, 53-94, 8.5-38.5, 7-9.5, 21.3-31.5, 5-832.5, and $10.5-364.8\;{\mu}g/L$ of ethyl carbamate were detected in imported beers, sakes, whiskies, vodkas, Chinese liquors, cognacs, tequilas, rums, liqueurs, and wines, respectively. The exposure assessment indicated that the exposure of Korean adults to ethyl carbamate were lower than 20 ng/kg BW per day, (the virtual safe dose) indicating that the amount of ethyl carbamate exposed through fermented food and alcoholic beverages including imported products are currently in the 'no significant risk level'. However, the present low exposure to ethyl carbamate through the imported alcoholic products was not due to the low contents of ethyl carbamate in imported products, but low consumption of the imported products. Therefore, given increasing importation of alcoholic beverages in Korea, reductions of ethyl carbamate content in imported alcoholic beverages, especially non-distilled products, should be required by regulating limits on the ethyl carbamate content in the imported alcoholic beverages.

• 한국식생활문화학회지
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• 제32권2호
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• pp.118-127
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• 2017

This study aimed to analyze beverage usage motives according to selection attributes of beverage shops. Questionnaires were completed by 509 persons living in the Seoul, Gyeonggido area. The results show significant differences by gender, age, and monthly income. Female customers stayed longer and spent more money than males. Younger customers (20's, 30's) stayed longer and visited beverage shops to meet friends. Those with higher incomes stayed shorter and visited beverage shop with company staff. In the factor analysis of selection attributes of beverage shops, there were four factors: 'physical environment', 'economic benefit', 'specialized service', and 'approach convenience'. Two clusters, derived from selected attributes of beverage shops, were 'highly involved group' and 'low involved group'. The 'highly involved group' was high income and highly educated, whereas the 'low involved group' was low income and low educated. 'The highly involved group' drank beverages in the office and school while the 'low involved group' drank beverages at home. The 'highly involved group' cited safety, comfort, pleasure, and happiness more than the 'low involved group' at beverage shops. Beverage shops should develop health beverages such as caffeine or sugar-controlled beverage for 'the highly involved group'. Discounts for take-out beverages and promotional coupons should be used for the 'low involved group'.

• 한국식품과학회지
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• 제35권3호
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• pp.342-346
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• 2003

본 연구는 국내 유통되고 있는 207건의 음료류에 대하여 납, 카드뮴, 비소, 주석함량은 습식분해 후 유도결합플라스마분광기(ICP), 원자흡광광도계(AAS)를 사용하여 분석하였으며 수은함량은 수은분석기 등을 이용하여 측정하였다. 그 결과는 다음과 같다. [단위: min-max(mean), mg/kg]; Hg 0.0001-0.0025(0.0004), As 불검출-0.0245(0.0003), Pb 불검출-0.089(0.004), Cd 불검출-0.006(0.001), Sn 불검출-45.36(1.97). 본 조사결과 우리나라에서 유통되고 있는 음료류 중 납 등 중금속 함량은 외국의 모니터링 결과와 유사하였다. 또한 우리나라 국민이 음료류를 통한 중금속 섭취량은 FAO/WHO에서 설정한 잠정주간섭취허용량의 약 $0.01{\sim}0.06%$ 이하로 매우 낮았다.

• 한국식품조리과학회지
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• 제30권6호
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• pp.785-791
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• 2014

맥문동의 물추출액 및 70% 에탄올 추출액을 이용한 음료의 산화방지 활성과 유리아미노산, 무기질, 총사포닌, 폴리페놀, 플라보노이드 함량을 분석하였다. 산화방지 활성은 전자공여능과 ABTS 라디탈 소거능으로 측정하였다. 맥문동 에탄올추출액 이용 음료는 물추출액 이용 음료에 비해 총사포닌, 폴리페놀, 플라보노이드 함량이 높았으나 두 음료의 전자공여능과 ABTS 라디칼 소거활성에는 큰 차이가 없었다. 두 음료에는 6종의 필수 아미노산(이소루신, 루신, 리신, 메티오닌, 트레오닌, 발린)을 포함하여 20종의 아미노산 및 그 유도체가 함유되어 있었다. 맥문동 물추출액 이용 음료와 에탄올 추출액 이용 음료의 주 유리 아미노산은 아스파라긴(58.30, 60.68 mg%), 메티오닌(15.10, 13.95 mg%), 프롤린(12.31, 14.00 mg%), 알라닌(11.05, 11.46 mg%)이었으며 가장 많이 존재하는 무기질은 포타슘(238.68, 244.32 mg%)이었다.