• Journal of the Korean Institute of Rural Architecture
• /
• v.14 no.4
• /
• pp.47-54
• /
• 2012

Since ancient times in Korea, in spite of the ranks of high and low, drink was like a all sorts of human emotions. In particular, the drought, or any weapon except when wages found the ball back to God or to buy a drink to celebrate the sixtieth birthday or marriage and feasting like mails, and the priests or the funeral, such as consciousness raising in this procedure. The country had strict rituals in ceremonial events were thereby is living up to deep. The history of the drink in the history of the past, given that the main grain farming culture has already begun since the era of gojoseon was launched remains to be seen. This has been a long history of traditional attention to clean up and organize the showing to the public hall is a nationally scarce in some areas of that era, or the facility is not large. Therefore, in this study, alcohol-related exhibits and Museum recognizes the reality of the future sake Museum architectural plans: the Foundation provides materials for that purpose.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.2
• /
• pp.222-227
• /
• 2008

This study examined the chemical composition of lotus root and functionally evaluated a fermented lotus root drink. Electron-donating ability using DPPH along with nitrite-scavenging ability were used to compare the antioxidative activities of unfermented and fermented lotus root drinks. The electron-donating abilities of the unfermented lotus root drink (1%) and fermented lotusroot drink (1%) were 22.55% and 23.88%, respectively. At pH 6.0, the nitrite-scavenging abilities of the unfermented lotus root drink and the fermented lotus root drink (100%) were 27.64% and 40.3%, respectively, and their scavenging ability increased in a dose-dependent manner at all pH values. In order to study the anti-obesity effects of the two drinks, male Sprague-Dawley rats were divided into four groups (A: basal diet, B: high fat diet, C: high fat diet+unfermented lotus root drink, D: high fat diet+fermented lotus root drink). Net weight gains were not significantly different among the four groups. Plasma total cholesterol concentrations significantly decreased in the groups receiving the unfermented and fermented lotus root drinks. Also, plasma total lipid and triglyceride contents were lower in the groups receiving the unfermented and fermented lotus root drinks as compared to the high fat diet group; however, the differences among the three groups were not significant.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.18 no.4
• /
• pp.1078-1082
• /
• 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.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.1
• /
• pp.55-60
• /
• 1991

The scientific research results on the Korean traditional non-alcoholic beverages published in the literatures were reviewed. A total of 79 research papers were collected; 11 papers were on green tea, 38 on tea analog, 3 on rice tea, 4 on roasted cereal powder, 9 on malt saccharified rice beverage, 1 on ginger-fruit drink, 10 on fruits drink and 5 papers on others. Most of the researches were concerned to the chemical composition and processing conditions. More researches are needed on the quality requirements of the ingredients, the keeping qualify of the products and the industrialization of the traditional processing methods.

• Korean journal of food and cookery science
• /
• v.31 no.1
• /
• pp.9-17
• /
• 2015

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.71-75
• /
• 2006

This study was conducted to investigate the eliminatory effect of health drink containing Hovenia dulcis Thunb extract on ethanol-induced hangover in rats. Male Sprague-Dawley rats weighing $200{\pm}10\;g$ were given health drink (10 mL/kg) or other company product(10 mL/kg) 30 min before or after 40% ethanol (5 g/kg body weight) ingestion. To study the effect of health drink on blood ethanol concentration, blood was taken from caudal artery at 1, 3, 5 hr and the animal were sacrificed 24 hr after ethanol ingestion. From 1 to 5 hr, health drink pre- or postdosing significantly decreased the ethanol levels in the blood. The acetaldehyde concentration showed decrement in health drink group and other company product group. The activities of ethanol, alcohol dehydrogenase and aldehyde dehydrogenase measured at postdosing, were also not altered by the administration of health drink. Alanine aminotransferase and aspartate aminotransferase activities showed unaltered resulted in all experimental groups compared with the normal group. These results suggest that oral intake of health drink containing Hovenia dulcis Thunb is effective on elimination of ethanol-induced hangover.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.1
• /
• pp.37-44
• /
• 1996

Korean traditional Sikhye is made from rice and malt. Since 1740, there have been many records about the method of making traditional Sikhye, generally used in the folks. And the first records of sugar addition Sikhye were found In 1924. Therefore commercial sugar Sikhye is not traditional. Traditional Sikhye uses 30% of rice and malt (dry weight) as raw material, and main content is maltose. However commercial Sikhye uses only 3% of cooked rice, and adds 10% of sugar, .Even though some domestic Sikhye used sugar, the amount of added sugar does not exceed 115 of raw materials. Therefore, commercial Sikhye differs from not only traditional Sikhye but also domestic sugar Sikhye.

• Journal of Society of Preventive Korean Medicine
• /
• v.17 no.2
• /
• pp.17-28
• /
• 2013

According to "The Annals of the Joseon Dynasty", we know that korean ancestors confuse tea prescription with green tea. It makes cultural misunderstanding Tea doesn't mean green tea but tea prescription. It is caused that tea prescription has been called tea habitually in Korea. Korean don't drink green tea much. Instead, they have had a habit of drinking decoction of medicinal herbs and they called it tea. This habit has developed into Korean traditional tea culture. In the palace in the Joseon Dynasty period, Ginseng tea was used in the tea ceremony. When the king had poor health or had a disease or was even on the eve of death, a royal physician tried to cure him by tea. They used about 30 kinds of tea according to "The Annals of the Joseon Dynasty" Such as ginseng tea, astragalus tea, ginger tea. Tea in korea is not a drink but the way to cure a disease. Korean people usually get to drink decoction of other herbs instead of green tea. This became the basis of korean traditional tea culture. We need to change a definition of Korean tea like this way and study about it much more. With this research paper, korean tea culture should be studied on more various ways and established itself as original and unique tea culture. On the basis of this studies, Korean tea brand can be famous in the world like Chinese tea or Japanese tea.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.1
• /
• pp.43-54
• /
• 1991

The types and processing characteristics of traditional non-alcoholic beverage and their historical backgrounds were surveyed through the old literatures published from the 8th century to 1940. A total of over 70 different names of beverages were found in the literature. They were classified into 10 groups according to their processing methods and quality characteristics; Sunda (green tea), Yusada (tea analog with/without green tea), Tang (boiled herb extract), Jang (lactic acid fermented rice beverage), Suksu (rice tea), Mium (cereal gruel), Misik (roasted cereal powder), Sikhe (sweet rice beverage saccharified with malt), Sujonggwa (ginger-fruit drink) and Hwachai (fruits drink). In the old literatures, there was non exist clear distinction between Jang, Tang, Chong and Tea. Lactic acid fermented rice beverage seemed to be a common drink in Silla and Koryo periods (AD. 600-1400), but disappeared afterwards and completely forgotten today. Other beverages are maintained until today with almost identical methods of preparation as described in the literatures written in the 18th century.

• Korean Journal of Community Nutrition
• /
• v.10 no.2
• /
• pp.174-182
• /
• 2005

To investigate how the beverage consumption of middle school students are different in some respects; favorite kinds, drinking time and so on. 579 middle school students in Jeonju were participated in this study. This study shows the frequency of drinking beverage and the correlation between the frequency and the various factors to have effects on the frequency. The students usually drink water 8.55 times, milk or yogurt 3.01 times, sport beverage 2.13 times, soft drink 1.93 times, and fruit and vegetable juice 1.85 times for one week. The boy students prefer more soft or sport drink to the girl students. However the drinking of other beverages such as water, milk, juice, traditional ones don't have any meaning-ful differences between the boys and the girls. The students drink water mostly when they have meals. And the second consuming beverage is milk at table. It explains the students who drink more milk than water with bread. There is a big difference according to their excercise frequency. The students who excercise regularly or excercise over 3 hours drink more soft or sport drink and milk or yogurt than the students who exercise less than 1 hour. The beverages are firstly needed during the exercise because they sweat. And the second beverage time is when they have snacks and when they take a break. It should be suggested that nutrition education targeted to middle school students and their parents should encourage limited consumption of soft drinks. Therefore, policies that limit students' access to soft drinks at schools should be promoted.