• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.863-866
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• 1994

This study was carried out to estimate aluminum contents of commercial beverage foods by atomic absorption spectrophotometer. The contents of aluminium in drinking yogurt, curd yogurt, fruit beverage, carbonated beverage, fruit canned food and commerical teas ranged from 161.667 to 173.333ppm 139, 300 to 293, 925ppm, 1.481 to 7.130 ppm, 1.803 to 6.026ppm, 4.600 to 7.053ppm 194.437 to 846.056 ppm, respectively.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.100-106
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• 2011

This study was conducted to investigate the residue amount of harmful materials on the 113 commercial fruit teas (Gugija, Omija, Sansuyu) in Gwangju area. It was performed using the GC-ECD, GC-NPD, GC-MSD and the LC-UVD, LC-FLD, LC-MSD to analyze 200 pesticides. The heavy metals were determined using a Mercury analyzer and AAS. The sulfur dioxides were analyzed by modified Monnier-Williams method. The residual pesticides were detected in 4 samples (Gugija). The mean values of heavy metal contents (mg/kg) were Pb, 0.024; Cd, 0.031; As, 0.010; Hg, 0.003. The measured values of Pb, Cd, As, Hg showed within MRLs. The sulfur dioxides were over MRLs in 4 samples (Gugija). These results will be used to establish on the regulation of commercial fruit teas in Gwangju area.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.313-320
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• 2017

This study was conducted to investigate the intakes and preferences related to Korean traditional teas in each of the age groups. The survey was conducted from March $9^{th}$ to $23^{rd}$, 2015. The subjects in this study were 642 adults aged more than 20 years that resided in the Seoul and Gyeonggi areas. The health status score was 3.57, and the health concern score was 3.54. The reason for preferring traditional tea was 'health' (40.5%) and 'good taste, color, and aroma' (29.7%). The most important factor in drinking a traditional tea was health (37.1%). Acceptance of each type of traditional tea was ranked in order of 'grain tea', 'fruit tea', 'floral leaf tea', 'assorted tea', 'medical root tea', and 'tonic tea'. A total of 92.8% of respondents said traditional teas should be popularized. Regarding problems for popularization of traditional teas, the most common response was 'not popularized yet' (39.7%). Regarding the method for popularization of traditional teas, the most common response was 'convenience of purchase for ingredients'. As a result, preferences for traditional tea and popularization method were different according to age. It is thus necessary to develop traditional tea products considering the age range.

• Journal of the Korean Professional Engineers Association
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• v.19 no.4
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• pp.22-29
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• 1986

1) The recipe for tea is to mix tea leaves or tea buds with odorous pharmaceuctial materials, which are boiled and drunk, addition of honey only to that odorous pharmaceutical meterials without adding tea buds to that can be used. 2) Viewed from the part of tea plant the fruit of it accoupies most. The cereal does as much. 3) what we have referred to from the records on this subject are "Guogapylyong" which is of the yuan dynasty and "Jeungbo-Salymkeongje" which is of the Yi dynasty, based on which no trace of pure tea can be found but odorous pharmaceutical kinds of tea only were widely spread. 4) The characteristics of tea are to help make stomach strong, mind cleared, the lungs copious, counteract, and quench thirstiness. The tea help build liver as well as bring about health. 5) As a result of sense test, those kinds of tea were much better than contemporary kinds of teas as far as flovor and sweetness are concerned. Those teas had complex tastes, while teas of to day have simple one. 6) Because the history not so clear before the periods of Unified Sila that the recordings of teas are rare, we can hardly know about tea. Our ancestors really began to drink teas from the period of Unified Sila on. This country turning to the Koryo dynasty, tea drinking manner began to prevail so much that drinking tea became a ceremony. Daring the Yi dynasty it was much camplicated to make and boil the leaf tea. As a result of the previous fact pure tea came to have disappeared and odorous pharmaceutical became prevailent. 7) For value of exploiting Kungjuk tea (ginger tea seasoned with phyllostachy and addition of honeyl) was the highest among many. The worth of developing all the teas among all the beverages was regarded as that high of 51%, while even the tea regarded as worthless obtained 4％ of support, which is the lowest.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.503-513
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• 2014

This study investigated the effects of dietary consciousness of gender and generation on food intake frequency in Daegu, Sangju, Kimchen and Gumi. There was a total of 359 subjects, which consisted of elementary students, college students, and adults. The survey period was from March to May 2011, and it was a self-questionnaire by convenience sampling. The results were as follows: 1. A 9 point scale on intake frequency of 59 kinds foods was classified into 17 groups. Gender had significant differences on intake frequency of meats, beans, root vegetables, tuber vegetables, fruit vegetables, mushrooms, nuts, liquors, and cola. Sixteen food groups, except for fats, showed significant differences in intake frequency by generation. 2. Dietary consciousness consisted of 15 items, and it was divided into nutritional consciousness and meal consciousness. Meal consciousness was significantly higher in females than in males, as well as college students and adults than in elementary students. 3. Nutritional consciousness had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, fruit vegetables, milk and milk products, fat and fatty oils. Meal consciousness had effects on intake of grain, leaf vegetables, root vegetables, seaweeds, teas and coffee. 4. Meal consciousness of males had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, seaweeds, teas, and coffee. Elementary students showed significant effects on grains, leaf vegetables, root vegetables and seaweeds.

• Korean Journal of Medicinal Crop Science
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• v.20 no.5
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• pp.331-338
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• 2012

In the present work, mulberry fruit extracts by four extraction processes, namely wet pressing extraction (WPE), hot-water extraction (HWE), enzymatic hydrolysis (EH), and lactic-acid bacteria fermentation (LBF) by Lactobacillus plantarum TO-2100, were analyzed for nutrients and functional compounds. The sugar contents of extracts by WPE, HWE, EH, and LBF were 12.0, 10.9, 14.5, and 14.3 brix, respectively, and the extraction yields by EH and LBF were 1.65 and 1.50 times higher than those by WPE. Among the organic acids, tartaric acid and malic acid contents were the highest in the extracts by WPE. Acetic acid was best extracted by LBF, and citric acid was best extracted by EH. Lactic acid was detected only in LBF. The extracts by EH showed the highest contents of all vitamins with an exception that the extracts by LBF showed the highest contents of the folic acid, vitamin B12, and vitamin C. We also noted that vitamin B group was not detected in the extracts by LBF. The extracts by EH showed the highest contents of all the amino acids, whereas LBF showed the lowest. Polyphenol contents of extracts by EH and LBF were 3.05 and 2.51 times more than those by WPE respectively. Anthocyanin contents were 7.66, 7.14 times higher for EH and LBF compare to WPE. We manufactured mulberry fruit granular teas with different compositions and tested them for their sensory characteristics. We found that 15% mulberry fruit extracts by enzymatic hydrolysis and 85% dextrin composition gave the most satisfactory result.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1144-1152
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• 1999

In order to investigate the content of preservative components occurred naturally in foods, the content of benzoic acid and sorbic acid in 48 kinds of plants which used as commercial teas or spices was determined according to the method of 'Korean Food Code' and analyzed with a gas chromatograph. The recoveries of the benzoic and sorbic acid were 82.5% and 94.5%, respectively. The naturally occurring benzoic acid was less than 50 ppm in most of the plants used as commercial teas. The content of benzoic arid in spices and the content of sorbic acid in teas or spices were less than 10 ppm. The average contents of benzoic acid and sorbic acid in edible part of each plant were as followed ; leaf 12.5 ppm and 8.1 ppm, root 16.8 ppm and 3.7 ppm, seed 9.8 ppm and 2.3 ppm, fruit 33.8 ppm and 1.2 ppm, fungus 18.3 ppm and 14.6 ppm, respectively. The contents of benzoic acid and sorbic acid in several plants used at teas or spices extended over a wide range.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.95-102
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• 1988

This survey was performed to investigate the favorite foods of housewives lived in the metropolitan area and farm and fishing village, and to find the correlation of the results between those two areas. The most favorite staple foods of housewives in both areas were boiled rice, and iced noodle in noodles. The most favorite sidedishes were beef soup, pot stew with soybean paste, roasted ribs, beef, pickled wild seasame leaf, fried shrimp and pickled korean cabbage. The most favorite one in beverages was fruit punch, and in teas was coffee. Jangachies(pickled vegetables with spices) were in complete correlation, on the other hands buns, fruits, seasoned greens and broths were in the convese correlation between the metropolitan area and farm and fishing village. Teas, diet foods, meats, pan boilings, confections, noodles, somothered dishes, fried foods, boiled rices, Kimchies, rice cakes, hard-boiled foods in soy and beverages were in the general correlation between those two areas.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.418-428
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• 2022

The purpose of this study was to obtain the codex classification information on the primary food commodity (fresh state) of processed foods of plant origin that are included in the Codex Classification of Foods and Animal Feeds. Furthermore, whether or not the primary food commodity is included in the primary food classification from the Food Code of Korea was investigated. The results are summarized as follows: First, the Codex Classification information (number of classification codes/number of the primary food commodity group that fresh commodities of processed foods are classified/number of primary food commodity that is not included in the Codex Classification) by a processed food group appeared to be 46/8/0 for dried fruits, 76/11/1 for dried vegetables, 54/4/12 for dried herbs, 36/1/0 for cereal grain milling fractions, 17/4/3 for oils and fats (crude), 34/8/9 for oils and fats (refined), 20/8/0 for fruit juices, 3/2/0 for vegetable juices, and 19 codes for teas (in the Codex Classification, the primary food commodity group for tea does not exist). Second, the number of the primary food commodities not included in the Food Code of Korea was 9 for dried fruits, 14 for dried vegetables, 35 for dried herbs, 0 for cereal grain milling fractions, 6 for teas, 3 for oils and fats (crude), 9 for oils and fats (refined), 2 for fruit juices, and 0 for vegetable juices. Third, it was demonstrated that caution should be exercised when using Codex Classification due to differences in food classification between Codex and Korea, such as coconut (Codex, as tree nut as well as assorted tropical and sub-tropical fruit) and olive (Codex, as assorted tropical and sub-tropical fruit as well as olives for oil production), as well as special cases in the Codex Classification, such as dried chili pepper (Codex, as spice), tomato juice (Codex, as vegetable for primary food commodity and as fruit juice for juice) and ginger (Codex, as spice for rhizome and not including as primary commodity for leaves).

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)