• 대한지역사회영양학회지
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• 제13권2호
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• pp.189-198
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• 2008

This study investigated the influences of the beverage intake on food behavior and personality for 1295 adolescents. The results were as follows. The favorite beverage was 'fruit juice', and preference of 'coffee' was the lowest. 'Milk and dairy product' was highest and 'milkshake' was lowest in intake frequency of beverage. The preference correlated positively(r = 0.391) with the intake frequency of beverage, especially high in 'green tea and black tea'(r = 0.622), 'coffee'(r = 0.581), 'carbonated drink'(r = 0.538), and 'milk and dairy product'(r = 0.501). The explanation power(R2) of beverage preference on beverage intake was 0.153. The explanation power($R^2$) of beverage intake on food behavior was 0.127, and 'carbonated drink' and 'coffee' as well as 'milkshake' had a negative influence on food behavior: however, 'milk and dairy product', 'green tea and black tea', and 'fruit juice' had a positive influence on food behavior. The relationship of beverage intake and sociality was very low($R^2$= 0.013), and 'isotonic drink' and 'green tea and black tea' had a positive influence on sociality. The relationship between beverage intake and anger expression was also very low. 'Coffee' showed a positive relationship with anger-in. 'Carbonated drink' and 'milkshake' showed a positive result with anger-out. 'Milkshake' showed a negative relation with anger-control, but 'green tea and black tea' and 'milk and dairy product' showed a positive relation. From these results, it was necessary to develop the practical nutritioneducation program on proper beverage choice for adolescents leading to better metal and physical status.

• 대한지역사회영양학회지
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• 제13권6호
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• pp.829-839
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• 2008

The purpose of this study was to investigate the relation of the fast food and beverage intake on sociality and anger expression of adolescents. Questionnaires were distributed to the adolescents of 599 middle and high school students in Busan. According to the results, the preference-intake frequency analysis (PEA) on fast food grid, high preference and high intake frequency were 'dukbokki', 'chicken' and 'mandu' and low preference and high intake frequency were 'ramyon', 'gimbab. PEA on beverage grid, high preference and high intake frequency were 'milk-dairy product', 'fruit juice', 'isotonic beverage' and low preference and high intake frequency were 'carbonate drink'. The intake frequency of 'pizza', 'sandwich', 'udong', and 'dukbokki' had a positive relationship with sociality. 'Hamburger', 'chicken', 'french fry', 'gimbab', 'mandu', and 'ramyon' showed a positive relationship with anger-out. The intake frequency of 'carbonated drink' had a negative relationship with anger-control, but 'green tea' showed a positive relation with it. 'Carbonate drink', 'isotonic beverage', 'coffee', and 'milkshake' had a negative relationship with anger-out. The explanation power ($R^2$) of intake of fast food and beverage on sociality was $0.019{\sim}0.038$, and 'carbonated drink' and 'coffee' had a negative influence on sociality. The explanation power ($R^2$) of intake of fast food and beverage on anger expression was $0.011{\sim}0.041$, and 'carbonated drink' had a negative influence on angercontrol. 'Hamburger', 'carbonated drink', and 'coffee' showed a positive influence on anger-out. From these results, it was necessary to develop the practical eating-out habits program on proper fast food and beverage choice for adolescents.

• 한국식생활문화학회지
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• 제32권1호
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• pp.27-38
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• 2017

This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named 'health & safety seeking' group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of 'high interest in dietary life', consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named 'convenience seeking' group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty shop.

• 한국식생활문화학회지
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• 제25권5호
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• pp.578-588
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• 2010

The purpose of this study was to investigate the effects of perceived price and servicescape on employee service quality, food and beverage quality, and customer value in Daegu Korean restaurants and to suggest methods for them to become the food mecca of Korea and the world. The samples for this study were customers of nine Korean restaurants in Daegu. A total of 368 questionnaires were analyzed with factor analysis, a reliability test, and a covariance structural analysis. The results showed that perceived price was positively related to employee service quality and food and beverage quality and that servicescape was positively related to employee service quality and food and beverage quality. However perceived price, servicescape, employee service quality, and food and beverage quality were not related to customer value. The reasons were that these factors did not influence perceived customer value in Daegu Korean restaurants. The Daegu municipal office should require these restaurants to develop distinguished employee service and food and beverage quality and conduct consistent marketing to Koreans and westerners, so that these restaurants can become the food mecca of Korea and the world.

• 한국식품저장유통학회지
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• 제23권5호
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• pp.660-665
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• 2016

초음파 추출이 커피 음료의 품질특성에 미치는 영향을 조사하기 위하여, 볶은 커피분말을 초음파(40 kHz, 300 W, $60^{\circ}C$, 15~300 sec)나 열수($80^{\circ}C$, 5분) 추출한 후 추출음료의 이화학적 및 관능적 품질 특성을 조사하였다. 가용성 고형분의 추출수율은 초음파 60초 이상 처리구가 열수 추출구와 비교할 시 같거나 높았고, 120초 이상 처리구간에는 차이를 보이지 않았다. 투명도와 갈변도는 열수 추출구가 초음파 15초 처리와는 동등하였으나 다른 초음파 처리구 보다 유의적으로 높고 낮았다. 페놀성 물질 함량은 열수 추출구 보다 초음파 처리구 중 30초 이하 처리구는 유의적으로 낮았으나 60초 이상 처리구는 유의적으로 높았다. DPPH radical scavenging activity는 열수 추출구와 15초 초음파 추출구가 유의적으로 가장 높았으며 초음파 120초 이상 처리구가 가장 낮았다. 관능적 품질 특성인 색, 향, 맛 및 전체적 기호도는 초음파 15초 처리구가 유의적으로 가장 좋게 평가되었으며, 120초 이상의 처리구는 보다 나쁘게 평가되었다. 이로써 커피 추출시 적당한 초음파 사용은 추출음료의 품질을 향상 시킬 수 있는 방법으로 확인되었다.

• 동의생리병리학회지
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• 제27권2호
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• pp.233-238
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• 2013

The development of healthy beverages are increasing by big concerns for well-being. The aim of this study is to develop cultivated wild ginseng-Kyungohkgo (CKOG) beverage using cultivated wild ginseng instead of natural wild ginseng for Kyungohkgo. To examine physiochemical properties of CKOG beverage, pH, degree Brix, acidity, Huntor color, particle size and sedimentation volume were measured. When compared with commercial KOG beverage, CKOG beverage was lower in pH, acidity, particle size and higher in sedimentation volume. In the sensory evaluation of CKOG beverage, the best recipe of healthy CKOG beverage was 20% CKOG, 5.7% honey, 0.2% citric acid and 74.1% of water. In stability testing, pH, degree Brix, acidity, Huntor color of CKOG beverage was not changed, microbes in CKOG beverage was not detected for 60 days. These results suggest that CKOG may have a possibility of development as healthy beverage.

• 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'.

• 한국식생활문화학회지
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• 제26권6호
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• pp.734-742
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• 2011

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

• Preventive Nutrition and Food Science
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• 제14권4호
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• pp.349-353
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• 2009

The effects of packaging materials on preserving the functional component of pine bud beverage stored under UV (ultraviolet) light exposure conditions were studied. The order of UV light blocking properties of the selected packages was: opaque can> opaque PET (polyethylene terepthalate) with green lamination=transparent PET with 10% PEN (polyethylene naphthalate) blending> transparent PET, and did not depend on film thickness in specified range. At 20${^{\circ}C}$, the order of preserving degree of original color and endobornyl acetate, which is quality index of pine bud beverage, was the same as above. Exposure to UV light can cause of deterioration of functional food components, but green color lamination and blending of PEN materials with transparent PET help to preserve the UV sensitive pine bud beverage components. However, the treated PET bottles have poorer preservation capabilities than the opaque cans. Transparent PET with PEN blending, in particular, will be very useful packaging material for colorful functional beverage preservation by helping to protect the ingredients while attracting consumer attention.

• 한국식생활문화학회지
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• 제16권5호
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• pp.483-491
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• 2001

Traditional Korean beverage can be divided into Jang, Gahl Soo, Mi Su, Soo Jung Gwa, Shick Hae, Tahng, Hwa Chae, Sook Su, and Tea according to ingredients and how it is proccessed. The purpose of this study was to investigate the Korean beverage percetpion and to analyze the factors (sociodemographic factors and life-style related factors) which influence percetpion of Korean beverage. Questionnaries were hand delivered to 2,200 subject residing in Seoul and 1,884 questionnaris were collected : resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the analysis of covariance(ANOCOVA).The results are as follows: (a) Survey on Korean beverage perception showed that the recognition rates of ShickHae(58.4%), Cition Tea(53.5%), Sung Nung(48.7%) and Soo Jung Gwa(40.8%) were high, whereas those for Tahng, Jang, and Gahl Soo were low.(b) About 40% of respondents performing 4 kinds of Korean traditional ceremony a year The percentage that reported they purchased Korean beverages was 44.0%, higher than the 38.5% that answered they made Korean beverage at home.(c) In analyzing the factors which influence beverage perception, the sociodemographic factors variously influenced perception rate depending on beverage. Age and sex had influenced on perception rate of Shick Hae and Donggulre Tea. Income level influenced on the perception rate of Sung Nung and Citron Tea. Sociodemograhpic factors like senior over 50s, female and extended family size had positive influence on the perception rate.