• Food Science and Preservation
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• v.14 no.4
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• pp.408-413
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• 2007

This study evaluated the sensory quality characteristics of gamma-irradiated Sujeonggwa a Korean traditional cinnamon beverage during storage, and the mutagenicity of the beverage. The minimum irradiation dose required to ensure the microbiological safety of powdered Sujeonggwa was 4.5 kGy. Sensory characteristics, and the Hunter's color value, of Sujeonggwa, deteriorated with increased irradiation doses, but no significant changes in sensory qualities were found during storage. The Ames test yielded no evidence that gamma irradiation induced mutagenicity in Sujeonggwa powder.

• 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.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.320-327
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• 2013

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p<0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p<0.001). In a palatability test, extracts boiled at $80^{\circ}C$ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p<0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r>0.9) for different extraction temperatures and times. From these results, extracts boiled at $80^{\circ}C$ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.119-127
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices if the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk. (Imai camd namba e2)

• Industry Promotion Research
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• v.2 no.1
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• pp.31-38
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• 2017

This study is an exploratory study on the package design research strategy for the activation of the energy drink market. We analyzed the case study of energy drinks and the preference of energy beverage package design which are being sold in Korea and overseas from Oct. 24 to 28, 2016. The results of this study are as follows: First, preference is given to two colors, blue and red, regarding the color of package design of energy drinks. In particular, blue was the most preferred at 62.8%, and the reason for choosing color was the image that reminds me of energy drinks, and it was highly visible. Second, most preference of energy drinks for packaging material was selected from can and glass materials, and most preferred for can. Third, preference for calligraphy was found to be due to the dynamic images of energy drink preferring rough images. Fourth, package design awareness focused on overall image rather than one factor. The limitations of the study are the research subjects only to university students in Daejeon and Chungnam area. In the future, it will be necessary to classify the overall elements of package design and various research subjects, and to study the major consumption and consumption areas of energy drinks. In this study, it is implied that the design of the package needs a package design strategy in accordance with the overall product image, rather than focusing on one factor.

• Food Science and Preservation
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• v.14 no.3
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• pp.263-268
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• 2007

This paper was study to develop an extract of Elaeagnus multiflora as a materials of beverage, and was part of a wider project to use Elaeagnus multiflora for the development of processing foods. This was sought to optimize various sensory characteristics of color and flavor. The highest color score was 5.15 points. This was attained with 5.2%(v/v) Elaeagnus multiflora extract and 3.2%(v/v) brown rice vinegar. The highest flavor score was 4.06 points, and was arrived which added 10.8%(v/v) Elaeagnus multiflora extract and 0.4%(v/v) brown rice vinegar.

• Food Science and Preservation
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• v.15 no.1
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• pp.21-29
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• 2008

This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

• Journal of Life Science
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• v.16 no.4
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• pp.683-690
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• 2006

The chemical compositions of amino acids, minerals, betaine, and polyphenolic compounds from Salicornia herbacea (Hamcho) according to harvest periods were analyzed. Changes of chemical characteristics in water and ethanol extracts from Hamcho were evaluated for titratable acidity, pH, soluble solid, and Hunter's color values. The antioxidative activity of water extract from Hamcho was also determined by DPPH $({\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl)$ scavenging radical activity. Total polyphenolic compounds of Hamcho were shown the highest in August harvested by 201.6 ppm. The betaine of Hamcho water-extract was identified by high performance liquid chromatography (HPLC), which content was 0.248%, 0.269% and 0.204% in June, August, and October, respectively. Major compositional amino acids (mg%) were glutamic acid (582: 519: 664), proline (552: 471: 322), phenylalanine (480: 431: 424), aspartic acid (322: 297: 330), and arginine (282: 321: 483) in June, August, and October, respectively, and major free amino acids (mg%) were proline (9.7: 3.4), asparagine (6.7: 1.4), hydroxyproline (6.4: 2.8), valine (3.9: 2.5), arginine (1.7: 3.0) in June and August, respectively. Mineral contents (mg%) were Na (5,695: 7,536: 5,529), K (1,640: 963: 931), Mg (359: 428: 348), Ca (221: 234: 251), and P (207: 189: 259) in June, August, and October, respectively. Especially, K was high in June, Na and Mg were high in August, and Ca and P were high in October, respectively. DPPH scavenging radical activity was shown in the following order; 0.05% butylated hydroxytoluene (BHT)> August> June> October harvested Hamcho. The chemical components of polyphenolic compounds, betaine, amino acids and minerals were changed by harvest periods according to the growing season, and the highest concentrations of polyphenolic compounds and betaine of Hamcho were shown in August harvested.

• Food Science and Preservation
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• v.23 no.3
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• pp.326-334
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• 2016

Omija (Schizandra chinensis) extract (OE) was fermented by using Lactobacillus plantarum EJ2014 to produce a beverage fortified with gamma-aminobutyric acid (GABA). After 2 days of fermentation in the presence of 2% monosodium glutamate (MSG) and 0.5% yeast extract (YE), the four-fold-diluted OE showed a higher viable cell count ($2.2{\times}10^9CFU/mL$) and lower acidity (1.2%) than that of the unfermented OE. In particular, addition of MSG as a precursor resulted in a small increase in the initial pH. MSG (2%) was completely converted to GABA (0.92%) during lactic acid bacteria fermentation for 3 days. Furthermore, the acidity of the fermented OE decreased from 1.74% to 0.56%. In addition, the original red color of the OE disappeared during LAB fermentation. However, when the fermented OE was mixed with 50% of the original OE, the original red color was recovered, with 19.56 and 13.92 for Hunter L and a values, respectively. The mixture of 50% original OE and 50% fermented OE showed the highest sensory score including the highest overall preference. In conclusion, the OE fortified with GABA and probiotics was produced by fermentation with a static culture, L. plantarum EJ2014.

• Journal of Korean Society of Forest Science
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• v.26 no.1
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• pp.7-12
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• 1975

The sap uses of Korean sugar maple, Acer mono Max., "Gorosoe-namoo," the most abundant growing stock in maples, for a medical beverage at every early spring have had the long history in Korea. The sap of Korean sugar maple (the maple) was prepared with a unique tapping method from the trees during the sap flow season of 1974, measured the sugar content in $2.6^{\circ}$ to $3.3^{\circ}Brix$ of sugar on average and the sugar concentration of the sap was enough for a sweetener resource comparing with those of American sugar maples in literature. The color of sirup was very dark and the color index was 2.69 for the sirup of $15.3^{\circ}Brix$ having 10 hours evaporation and 3.380 for the standard sirup, as shown in Table 3 and Figure 2, due to the prolonged evaporation in deep aluminium or stainless steel kettles. The alcohol extractives of standard sirup has the light color and the residue reddish brown and the absorption spectra have the maxima in wave length of 350 nm, 1,000 nm, 1,170 nm, 1,400 nm and 1900 nm, as shown in Figure 3. The extractives of ethanol and monoethanolamine mixture (97:3, v/v) has dark red and the residue darker redish brown.