• 동아시아식생활학회지
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• 제22권5호
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• pp.567-575
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• 2012

This study was conducted to investigate the actual conditions of intake of Korean traditional beverages in 273 female university students in Seoul, Korea. The subjects of this study consisted of 128 food and nutrition majors and 145 non-majors. Questionnaires were administered to the subjects who had an average age of 20 years. Two-hundred and nineteen students (80.2%) lived with their parents. Regarding the type of beverages subjects often drink, coffee was the most preferred (51.3%) overall, and non-majors (4.1%) were shown to drink traditional beverages more often. Regarding preference for traditional beverages, most subjects (72.5%) responded that they liked their own traditional beverage. However, for frequency of intake of traditional beverages, 48.7% answered they do not drink any traditional beverages. The reasons why subjects like traditional beverages were taste (71.7%) and health (26.3%), and the type of traditional beverages they often drink were Yulmu tea (35.9%), Sik hae (30.8%), and Yuja tea (10.6%), in order. Regardless of major, ginseng tea, jujube tea, mulberry-leaf tea, Chinese matrimony vine tea, ssanghwa tea, ginger tea, and omija tea were found to be satisfactory traditional beverages. Therefore, due to the low intake frequency, preference, and satisfaction of traditional beverages, new traditional beverages that can meet the standards of female students should be immediately developed.

• 혜화의학회지
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• 제21권2호
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• pp.37-48
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• 2013

The review of the literature had been done to investigate the mechanism of the herbal medicines contained in traditional Korean medical books. We had thought the results could provide the theoretical basis of adding herbal medicies to functional drink. This study is a document research in cluding a historical review of traditional beverages from after the period of the Joseon Dynasty, analysis of the characteristics of tradition the herbal medicine of the Joseon entered the new stage at the era of King Sejong. In the reign of Sejong, there had been a noticeable increase in kinds of herbs. Besides understanding the quality of herbs by provinces, the Joseon government also had pushed ahead with increase policy of herbs. The more the standard of living and incomes have increased, the more the concern of our health has been raised. This social phenomenon has affected on the food& beverage industry. The food& beverage industry of Korea has been already reorganized like the ones in developed countries in the early 21st century. Consumers are particular choosing their beverages; they concern their health, convenience, and taste more than ever. We had selected several herbal medicines contained in functional drink, and investigated the mechanism in field of oriental medicine and pharmacology.

• 한국조리학회지
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• 제12권4호
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• pp.213-224
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• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• 한국식생활문화학회지
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• 제9권3호
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• pp.231-240
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• 1994

Sik-hye(rice beverage) made of grain and malt is one of the typical traditional soft drink special day and as a seasonal food in these days as in those. In order to investigate the kind and the temporal variation of the raw materials and the cookery of the sik-hye, the literature survey was carried out. The related literatures after the 'Su-mun-sa-sul' published in 1740, which is known as the first detailed record of the sikhye, were collected. Among them, the 30 references were chosen for further investigation of the changes of the material and the cookery. The sik-hye was classified into two groups of a sweet rice drink type and sikhai type. The former includes sikhye, gamju and dansul, and the latter Andong sikhye. When to drink, how to drink, meterials and how to make according to the type of sikhye descirbed in the literatures were also summarised.

• 동아시아식생활학회지
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• 제16권5호
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• pp.506-514
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• 2006

Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.

• 한국식생활문화학회지
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• 제29권3호
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• pp.240-249
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• 2014

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students' parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were 'To stick to style of Korean traditional foods' (68.2%), 'Palatable' (21.8%), 'Education for children' (6.4%), and 'Beautiful and fine custom' (3.6%). The awareness point of 'Korean traditional foods are easy for cooking' increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

• Journal of Nutrition and Health
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• 제37권5호
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• pp.364-372
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. 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 frutcus) and we examined the effects of drink on physiological response during exercise and recovery phase. The subjects were male baseball players, and exercise protocol was performed with 45 minutes treadmill running and 85％ VO$_2$ max intensity. 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％, total dietary fiber, 0.42％, crude protein, 0.70％, crude fat, 0.20％ and crude ash, 0.20％. Developed. traditional functional beverage contained K (4.00 mg％), Na (3.68mg％), Ca (2.54mg％), Mg (1.60mg％) and Fe (0.29mg％). Developed beverage drinking group showed a lowest heart rate during exercise and recovery phase than the other two group (water group and ion beverage group). In the change of blood lactate concentration, developed beverage intake group showed a significant lowest values during exercise and recovery phase. And blood hematocrit values and osmolarity were lowest in the developed beverage intake group. In these results, exercise performance capacity was expected to improve most highly with the developed drink from composition with medicinal plants. Also developed beverage was effective in recovery of exercise-induced fatigue. Thus developed drink with medicinal plants can be used as a functional material improving decrease fatigue effects in beverage industry.

• 한국식품영양학회지
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• 제10권1호
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• pp.92-96
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• 1997

시판 식혜에는 설탕과 프룩토오스, 글루코오스, 말토오스 및 여러 사이즈의 말토올리고당, 한계덱스트린이 함유되어 있다. 그 중 한계덱스트린은 0.09%, 밥알은 0.2%를 나타냈다. 1H-NMR 분석 결과, 한계덱스트린은 $\alpha$-1,4-결합 및 $\alpha$-1,6-결합이 15:1의 비율을 나타냈다. Pullulanase 처리로, 말토오스에서 글루코오스 10잔기 이상의 말토올리고당까지 다양한 분포를 나타냈다. 한계덱스트린은 여러 아미라아제 처리 결과, 전통식혜보다 가수분해율이 훨씬 높았다. $\alpha$-글루코시다아제와 타액 $\alpha$-아밀라아제를 공동 작용시킨 경우는 62% 가수분해되었다. 그러나, 밥알의 가수분해율이 매우 낮았다. 그래서 전통 식혜에 비해 한계덱스트린의 비피두스 인자로서의 효과는 적고, 밥알의 식이섬유 작용은 커졌다.

• 대한한의학원전학회지
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• 제21권1호
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• pp.63-78
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• 2008

In Korean Traditional Medicine(K.T.M.)'s theory, there are some important constitutions which constitute the human being. They are Jeong(精), Gi(氣), Sin(神), and Hyeol(血). Jeong(精) is the essential substances which constituting human body and maintaining life's activities. Gi(氣) is the vital energyor functional activities of human body. Sin(神) is a kind of Gi(氣) which is related to mentality, consciousness and thinking. Hyeol(血) is the red fluid circulating through the blood vessels and nourishing the body tissues. When a man is born, he takes Jeong(精) from his father, and Hyeol(血) from his mother. So father' s Jeong(精) and mother' s Hyeol(血) became the source of their children's Jeong(精), Gi(氣), Sin(神), Hyeol(血). But after be borning, man need to make Jeong(精), Gi(氣), Sin(神), Hyeol(血) by himself from Foods and drinks[水穀]. This thesis was written to explain a process or a system how the Foods and drinks[水穀] change to human's Jeong(精), Gi( 氣), Sin(神), Hyeol(血). When the food and drink[水穀] put in human's mouth, Five Bu[五腑] primarily digest and change to food and drink[水穀]'s Essence and nutrients which is similar to chyme or chyle[乳廳]. Secondarily, Five Jang[五臟] make Gi(氣), Jinaek(津液) - the body fluid, Jeong(精), Wigi(衛氣) - the defensive Gi, and Yeonggi(營氣) - the nutrient Gi circulating the Meridians, and Hyeol(血) from that food and drink [水穀]'s Essence and nutrients. And the information of every processing is reflected in urine. 50 the digestion is accomplished at not only Five Bu[五腑] but also five Jang[五臟]. The concept of digestion in this thesis is including both catabolim[異化作用] and anabolism [同化作用]. Samcho(三焦) is the recognition to the process of this digestion - ctabolism and anabolism in three part.

• 동아시아식생활학회지
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• 제24권3호
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• pp.407-420
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• 2014

본 연구는 대학생의 고카페인 에너지음료 실태 조사를 통해서 무분별한 고카페인 에너지음료 섭취에 대한 문제점을 해결하고자 서울 지역의 대학생 300명을 대상으로 고카페인 에너지음료 섭취 실태에 대해 조사하였으며, 조사 결과는 다음과 같다. 조사 대상자의 성별은 남성은 35%, 여성은 65%인 것으로 나타났고, 학년으로 대학생 4학년이 38.3% 가장 많았으며, 한 달 평균 용돈은 50만원 이상 55.0%로 가장 많았고, 한 달 음료 구입비 73.0% 가장 많았다. 고카페인 에너지음료 섭취 경험은 전체 학생의 68.7%가 에너지음료를 마셔본 경험이 있었으며, 여성(63.6%)에 비해 남성(78.1%)이 에너지음료를 섭취한 경험이 높은 것으로 나타났다(p<0.05). 고카페인 에너지음료는 주로 공부할 때 마시는 학생이 가장 많았으며, 성별에 상관없이 공부할 때에 가장 많이 마시는 것으로 나타났다(p<0.05). 고카페인 에너지음료의 섭취 횟수는 1~6회/년 미만이 가장 많았고, 여성은 남성에 비해 거의 마시지 않는다는 응답이 많았다(p<0.05). 고카페인 에너지음료 구입 장소로 편의점이 가장 많았으며, 고카페인 에너지음료에 대한 정보 경로는 TV나 라디오, 신문, 잡지 등의 광고를 통해 알게 된 학생이 가장 많았다. 고카페인 에너지음료 구매 시 영향 요인으로 '맛'이 가장 크게 영향을 미친다는 반응을 보였다. 고카페인 에너지음료 섭취 시 부작용과 문제점에서 에너지음료 섭취 후 심장 두근거림을 부작용으로 느낀 경우가 가장 많았고, 고카페인 에너지음료 섭취 시 문제점으로 중독 증상이라고 가장 많이 응답하였다. 이상의 본 연구 결과를 토대로 고카페인 에너지음료의 섭취에 다음과 같이 제안하고자 한다. 최근 들어 에너지음료 섭취가 늘어나고 있는 대학생들이 에너지음료가 고카페인 음료라는 것을 인지하고 있으면서도 공부를 위해서 이들 고카페인 에너지음료를 무분별하게 과량 섭취하는 것이 문제이므로 카페인 과량 섭취 시 부작용을 인식시키고, 올바른 에너지음료에 대한 구매와 구입법, 음용법 등을 알려서 계층별 카페인의 1일 섭취 허용량만큼만 섭취할 수 있도록 해야 한다. 또한 에너지음료의 카페인 함유량을 제한하고 효율적인 규제방안이 반드시 필요할 것으로 사료된다. 현재 정부에서는 카페인 과량 섭취의 위험성을 인식하고 '식품 표시법'을 개정하여 '카페인 함유'라는 문구와 함께 고카페인 음료에 대해서는 카페인 함유량 표시를 의무화하고 있으며, 올해 1월 말부터 '어린이 식생활 안전관리 특별법'을 개정하여 학교내 매점이나 어린이 기호 식품 우수 판매 업소에서 에너지음료를 판매하지 못하게 하고, 특정시간대의 방송광고도 제한하도록 하고 있지만, 소비자 단체와 전문가들을 중심으로 그 실효성에 대해서는 의문을 제기하고 있는 경우가 많으므로, 카페인 함유량 표시 의무화 외에도 정부 차원의 엄격한 규제 및 관리 방안을 통해서 고카페인 에너지음료의 카페인 함유량을 제한할 수 있도록 하는 효율적인 규제방안이 반드시 필요하다. 특히 고카페인 에너지음료의 소비층이 청소년에서 어린이와 대학생, 직장인으로 확대되고 있는 현실에서 일부 취약계층에 대한 에너지음료 판매 제한뿐만이 아니라, 대학생이나 성인들을 대상으로 한 술집 등에서의 판매 증가와 주류와 섞어 마시는 등의 잘못된 음용 방법 개선을 위해 판매 장소와 판매 품목 제한과 같은 정부 차원의 보다 효과적인 규제 및 관리 방안을 마련해야 할 것이다. 특히 한국소비자원의 조사 결과에서와 같이 에너지음료를 섭취한 적이 있는 대학생 중에 상당수가 알코올과 섞어서 마실 정도로 이러한 잘못된 음주 습관이 대학가의 음주 문화로 자립잡고 있으므로, 잘못된 음주 습관으로 인한 위험성을 적극적으로 알릴 필요가 있다. 또한 에너지음료와 같은 기호식품의 소비에 있어서는 소비자의 알 권리를 인식하고, 합리적으로 제품을 선택할 수 있도록 대학생들을 대상으로 한 식생활 교육이 자연스럽게 이루어져야 할 필요성도 있겠다.