The purpose of this study was to develop a functional beverage by using Caragana sinica extract and Tremella fuciformis Berk, which have high physiological effects such as anti-diabetic, antioxidant, anticancer, anti-lipidemic and anti-inflammatory. To this end, we used various mixing ratios of Caragana sinica extract, Tremella fuciformis Berk, and isomalto oligosaccharide, and measured the physicochemical properties of those beverages. The analyses showed the following: moisture content of those beverages using Caragana sinica extract and Tremella fuciformis Berk was 50.51~67.64%, pH was 5.19~5.38, and crude fat content was 0.28~0.52%, crude protein content was 1.26~1.80%, ash content was 0.47~0.80 and sugar content was 8.55~26.98°Brix. The lightness (L) of the beverages was 37.70~58.11, the redness (a) was 6.88~16.94, the yellowness (b) was 13.72~23.68, the total polyphenol content was 2.07~3.46 mg/g, and the total flavonoid content was 0.37~0.42 mg/g. Based on the results, it was confirmed that the nutritional components and total polyphenols of functional beverage using Caragana Sinica Extract, Tremella Fuciformis Berk and isomalto oligosaccharide were high at a mixing ratio of 1:1.3:25%. These results will increase the use of Caragana Sinica Extract and Tremella Fuciformis Berk, as functional materials in the future, and provide a framework for the manufacturing of diluted beverages comprising mineral water and carbonated water.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 골담초추출액과흰목이버섯을이용한기능성음료의제조
    3. 골담초 추출액과 흰목이버섯을 이용한 기능성 음료의이화학적 특성
    4. 통계처리
결과 및 고찰
    1. 골담초 추출액과 흰목이버섯의 이화학적 특성
    2. 골담초 추출액과 흰목이버섯을 이용한 기능성 음료의이화학적 특성
요약 및 결론
감사의 글
References

• 한은숙(배화여자대학교 식품영양학과 부교수) | Eun-Sook Han (Associate Professor, Dept. of Food and Nutrition, Baewha Women’s University, Seoul 03039, Korea) Corresponding author