초록

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우리나라 음료에 관한 현재까지의 과학적 연구결과를 수집하여 고찰하였다. 음료분야에서 수집된 최근의 연구논문은 총 79편이었으며 이들을 분류해보면 순다류 관련문헌이 11편, 유사다류 38편, 숭늉류 3편, 미식류 4편, 식혜류 9편, 수정과류 1편, 화채류 관련문헌 10편,기타문헌이 5편이었다. 현재 보고되어 있는 논문의 대부분이 음료의 성분을 규명하거나 제조방법이나 가공에 대한 연구이다. 따라서 음료의 재료에 관한 품질특성과 저장수명에 대한 더 많은 연구와 한국 고유음료의 산업화를 위한 다각적인 연구가 필요하다고 사료된다.

Abstract ▼ AI-Helper

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, ...

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.